SILKY SALSA VERDE

Steps:

• Position an oven rack 3 inches below the broiler and set the broiler to high.
• Toss the tomatillos, pepper and onion with the grapeseed oil in a large bowl. Transfer them to a half-sheet pan and broil until blistered and slightly charred, about 7 minutes. (You'll need to give the pan a shake every now and then to ensure even cooking.)
• Let the charred vegetables cool slightly and then blend them on high with the cilantro and salt until smooth. With the blender still running, add the xanthan gum and blend 10 seconds more.
• Store tightly covered in the refrigerator for up to 2 weeks. Always serve at room temperature.

ALTON BROWN'S SALSA

Steps:

• *NOTE: I broke up the dried anchos into pieces and used a clean coffee mill to coarsely grind the chilies.
• To roast the jalapeno you have several options: oven roast, or stovetop roast either in a pan or steamer basket.
• For steamer basket directions, place the chili in the opened basket and place directly on the heating element.
• Turn the heat on to medium flame and dry roast for about 5 minutes or until chili is charred all over, turning occasionally to roast evenly.
• Set the steamer basket aside on a heatproof surface. Cover with a heat resistant bowl or lid and allow to sweat for 10-15 minutes.
• Once cool enough to handle, place the chili under running water and loosen off the skin. Remove the seeds and membrane.
• Mince the chili.
• In a bowl, combine all ingredients. Note: Alton say that the dried ancho chili is not to be dehydrated. Marinating will soften the chili and hydrate it.
• Cover and place salsa in refrigerator for up to 12 hours for flavors to infuse.
• Serve with your favorite chips.
• Prep time does not include marinating.

ROASTED CHILE SALSA

Steps:

• Heat broiler to high and place rack in top position.
• Squeeze the tomato halves, reserving the juice and seeds.
• Set aside 2 of the tomatoes and 1 of the jalapeños. Toss the remaining jalapeños, tomatoes, garlic, ancho chiles, onion and red bell pepper in a large bowl with the tablespoon of oil, then spread in a shallow roasting pan or sheet pan with a lip. and toss the rest of the produce in a large bowl with the tablespoon of oil then spread in a shallow roasting pan or sheet pan with a lip.
• Broil for 20 minutes, stirring often for even browning.
• Move the roasted vegetables to the work bowl of a food processor and add the reserved tomatoes, jalapeño, lime juice, kosher salt, and chili powder. Pulse several times until mixture reaches salsa consistency. If mixture is too dry, add part or all of the reserved tomato juice.
• Stir in cilantro, parsley, or scallions and refrigerate 2 hours before serving.

FRESH HOMEMADE SALSA

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.