Saturday, October 24, 2009

Killer Salsa

I start out by grilling 2 lbs. of tomatillos until slightly charred.


Don't worry if they get a bit black, it just adds to the smokey flavor.


Chop them fine or process in a food processor.


Broil a red onion cut in wedges, about 5 jalapenos which you have seeded, and the same amount of poblanos.


Meanwhile, place a pint of cherry tomatoes, a half cup of pickled jalapenos, 4 garlic cloves, 1 tsp. sugar and 1 tsp. salt in the food processor and pulse until chunky.



Add some raw chopped red onion and one can of rotel.


Then place the roasted veggies in the processor and add the juice of 3 limes and 3 tablespoons of red wine vinegar. I also add cumin powder at this time, about 2 tablespoons. Process and add this mixture to the tomatillos.



Stir in chopped cilantro to taste.


I am sure this can be canned but around here it goes too fast so I just put it in the refrigerator.


I used my harvested tomatillos but all of my tomatoes were long gone so I had to buy them. This is a very inexpensive salsa to make when you have the veggies in your garden.

9 comments:

magikalseasons said...

Yum! My tomatillos did not produce this year. I had purple and the green ones. There's always next year. :)

HappyHermit said...

We didn't have tomatillo this year , I never quite got into their flavor , we had nearly 300 Lb of tomatoes though , I love me some poblano's have you ever dried any for ancho usage ? I plan on growing them next year .

Autumnforest said...

Yummy! Working with peppers--youch! Hope you didn't rub your eyes.

Divaeva said...

Oh. My. Goddess! That looks delicious! I think I am heading to Aztec's for lunch! Salsa and tequila = yum!

Rue said...

Now, I have to make some nachos for dinner! Yum - thanks for that!

Wendy Hawksley said...

I miss homemade salsa. Enjoy - it looks fabulous!

Crafty's Cuppa Coffee said...

That looks delicious! I can see why it doesn't last.
~Danae

Marbella Jewelry Designs said...

wow, this looks pretty yummy. i will try!

All Together Dead said...

I can almost smell and taste this fantastic recipe, I have stored it away for next year since I am sad to say garden season is way over here in North East Ohio.