Homemade Salsa (two recipes–salsa verde and roasted tomato salsa)

 

 

 

 

 

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Remember when I posted this a few days ago?   Well, I didn’t ever post the end results of this particular part of that yummy meal.   I just had a friend on Facebook ask for homemade salsa recipes, so I’m going to share my recipes.    Both of my recipes are VERY versatile  and can be used with roasted veggies, raw veggies, even canned tomatoes and canned tomatillos.

These are my original recipes, my own creation, so PLEASE keep my name with it if you share the recipe.  I work very hard to get my recipes just right, and would like to keep my name associated with them as the recipe creator.   Thank you 🙂

 

Roasted Salsa Verde

by Lori4squaremom (https://lori4squaremom.wordpress.com)

Makes approx 3 cups of salsa

  • 12 tomatillos, husks removed and washed well
  • 1-2 jalapenos (if you don’t want it spicy, you can remove part of the seeds and membranes or all)
  • 2 poblano peppers
  • 1 onion, large diced
  • 2 cloves garlic,
  • 1/2 head cilantro rough chop
  • juice of 1-2 limes (to taste)
  • salt to taste

Wash and dry tomatillos, jalapenos and poblano peppers (do not cut either type of peppers).  Lightly drizzle with oil (I use olive oil), and season with salt and pepper.   Put on HOT grill (or on a sheet pan in a HOT (400 degrees) oven) and roast until the skin on the tomatillos and chiles are well blistered and dark in color (yes, you want them to have a good amount of black on them), turning midway through the process so that the whole fruits get the color.   Remove from grill and let cool.

Once cooled, remove stem and seeds from poblano, and seeds from jalapeno if desired.  Place all ingredients  in food processor or blender and pulse until everything is finely chopped.   Adjust seasoning as necessary.   Refrigerate for several hours before serving (at least 30 minutes, but the longer the better).

 

Roasted Tomato Salsa

by Lori4squaremom (https://lori4squaremom.wordpress.com)

Makes approx 3 cups of salsa

  • 9 tomatoes
  • 1-2 jalapenos (if you don’t want it spicy, you can remove part of the seeds and membranes or all)
  • 1 onion, large diced
  • 2 cloves garlic,
  • 1/2 head cilantro rough chop
  • juice of 2 limes
  • salt to taste

Wash and dry tomatoes and jalapenos.  Lightly drizzle with oil (I use olive oil), and season with salt and pepper.   Put on HOT grill (or on a sheet pan in a HOT (400 degrees) oven) and roast until the skin on the tomatoes and chiles are well blistered and dark in color (yes, you want them to have a good amount of black on them), turning midway through the process so that the whole fruits get the color.   Remove from grill and let cool.

Once cooled, remove stem (and seeds if desired) from jalapeno.  Place all ingredients  in food processor or blender and pulse until everything is finely chopped.   Adjust seasoning as necessary.   Refrigerate for several hours before serving (at least 30 minutes, but the longer the better).

 

I mentioned above that you can leave the veggies all raw, you may need to adjust the seasoning with lime juice and salt if you do this.   Also, if you use canned tomatillos or canned diced tomatoes, you will want to drain the cans  and you will use a little more lime and may need to adjust the salt a little more.   I find that after 6-8 hours you can no longer tell that the salsas made from canned tomatoes/tomatillos  taste canned.   The flavors all blend together, and you can no longer tell that they were processed.     You can also use canned or pickled jalapenos if that is what you have on hand.

 

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