Most people are used to salsa being red, but it can also be green (salsa verde), getting its color from tomatillos instead of tomatoes. This version of Roasted Salsa is combination of both tomatoes and tomatillos. I roasted most of the ingredients, and I'm sure you're wondering why roast them? The first reason is that warm salsa is slightly different, and the other is that cooking the ingredients on the grill gives the salsa a distinct smokey flavor.
In the video, I used canned tomatoes, though normally I would advocate using fresh. The tomatoes in my garden were not ready, but the grill was on, we were hungry for salsa, and sometimes you just have to make sacrifices . But my first tomatoes are starting to turn red now, so I plan on using fresh ones to make the next batch, and I know I'll notice the difference.
2lbs tomatillos, husked
2lbs of vine ripe tomatoes or 1 large can of whole San Marzano (just tomatoes, not the sauce), chopped
2 medium white onions
4 serrano chiles seeded (or not)
12 cloves of garlic
1 bunch of cilantro
Juice of three limes and the zest of one
1 tablespoon of sugar
healthy splash of olive oil
1. Grill the tomatillos, onion and serranos until they start to get soft. Use a grill basket if you have one. If not, use kabob skewers.
2. Wrap the garlic in foil with some olive oil and salt.
3. Grill for about 15 minutes.
4. Combine everything in the food processor and give it a whirl. Do not over process! This should be chunky.
Check it out: