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BLACKENED TOMATILLO AND TOMATO SALSA

BLACKENED TOMATILLO AND TOMATO SALSA

Blackened tomatillo and tomato salsa!

Charred tomatillos, grapeseed oil, red onions, hatch chile pepper, tomato sauce, sea salt and a splash of coconut vinegar. You’re in for a treat.

Over the last 24 hours, I ate my weight in salsa while watching the Dallas vs. Giants game. Let’s just say; I’m team Dallas, and I’m not a happy camper this Monday morning.

It’s strange we disagree about these things.

BLACKENED TOMATILLO AND TOMATO SALSAAs with the making of this roasted tomatillo and tomato salsa, we have our preferences. With black beans or without, chopped onions or garlic, on top of eggs or with vegetables, strewn over fries or on top of a salad, hot or mild. BLACKENED TOMATILLO AND TOMATO SALSA

Dallas Cowboys or New York Giants. I recommend them all except the New York Giants because this salsa is good and the New York Giants are not, on the contrary to yesterday’s win.
BLACKENED TOMATILLO AND TOMATO SALSA

4.5 from 2 reviews
BLACKENED TOMATILLO AND TOMATO SALSA
 
Prep time
Cook time
Total time
 
Author:
Serves: Makes 12 servings
Ingredients
  • 5 tomatillos
  • 4 Roma tomatoes
  • 2 tablespoons of grape seed oil
  • ½ cup chopped red onions
  • 1 hatch chile pepper
  • 3 tablespoons of tomato sauce
  • 1 tablespoon of coconut vinegar
  • pink Himalayan sea salt
  • Fresh sliced basil (garnish option)
Instructions
  1. Preheat broiler.
  2. In a baking pan arrange tomatoes and tomatillos. Broil on HI 3 to 4 inches from the heat. Broil for 10 minutes until skins are lightly charred, turning after 5 minutes. Once done, add oil and onions: toss to coat. Broil for 3-4 minutes until onions are soft and translucent. Remove to cool.
  3. In a food processor combine, tomatillos, tomatoes, red onions, hatch chile pepper, tomato sauce and coconut vinegar. Oh, don't forget the juices from the pan, that's where the magic is! 🙂
  4. Blend until smooth. DO NOT OVER BLEND! Chunckage is what we're going for.
  5. Season to taste with pink Himalayan sea salt.
  6. Enjoy with spicy blue corn tortilla chips. Yum!
Notes
To savor the taste of summer, transfer your leftover salsa to an airtight container; store in the freezer up to 3 months. Summer captured! 🙂

I digress, now dig in.

BLACKENED TOMATILLO AND TOMATO SALSA

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