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Prep 10 mins
Cook 0 mins
Almost as exciting as a Muhammed Ali-George Foreman boxing match.
Make and share this Roasted Salsa Roja Y Verde recipe from Food.com.
- 4 -5 fresh tomatillos
- 4 -5 fresh roma tomatoes
- 1⁄2 green jalapeno
- 1⁄2 red jalapeno chile
- 1⁄2 cup white onion, unpeeled, cut into large chunks
- 2 garlic cloves, unpeeled
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1⁄2 teaspoon oregano
- 1⁄2 lemons, juice of or 1⁄2 lime, juice of
- 1⁄4 teaspoon cumin
- Preheat oven to BROIL.
- Remove papery husks from tomatillos. Under warm running water, remove the sticky residue from the tomatillos. Dry with cotton towel. Stem and cut in half.
- Rinse tomatoes, dry with towel and cut in half. Cut the chili peppers in half lengthwise.
- Arrange the tomatillos, tomatoes, chili peppers, unpeeled garlic and onion halves, on a large baking sheet. Drizzle with a little bit of oil. BROIL for about 15 minutes, turning the vegetables to "char" evenly. Remember, the chili peppers and garlic will broil faster. Skin will blister and smell smoky.
- Remove vegetables from baking sheet and immediately place in a clean, dry paper bag (such as a grocery bag.) Allow to sweat for 20 minutes so that skin loosens.
- Once cool enough to handle, chop up tomatillos and tomatoes coarsely. Remove stems, skin and membrane from the chili peppers and seed. (However, if you want your salsa really spicy, do not remove the seeds.). Remove the peel from the garlic cloves and onion. Chop chilies, onion and garlic coarsely.
- Add all ingredients to blender or food processor and blend to desired consistency.
- Allow to sit 2-3 hours for best flavor.
- Adjust seasoning before serving. Garnish with a sprig of cilantro.
- Yield is estimated.