CHARRED SALSA TWO WAYS

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Charred Salsa Two Ways image

Provided by Trisha Yearwood

Categories     condiment

Time 35m

Yield 6 servings

Number Of Ingredients 13

3 tomatillos (about 8 ounces), husked
1 Vidalia onion, cut into thick rounds
1 jalapeño pepper
1 poblano pepper
1/4 cup vegetable oil
Kosher salt
1 clove garlic
1 lime, juiced (about 2 tablespoons)
1/4 cup extra-virgin olive oil
1/2 cup packed fresh cilantro leaves
1 tablespoon granulated sugar
One 14.5-ounce can diced fire-roasted tomatoes
Multi-color tortilla chips, for serving

Steps:

  • Place a grill pan over medium-high heat and heat for 5 minutes.
  • Meanwhile, put the tomatillos, onion, jalapeño and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil.
  • Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor.
  • Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside.
  • To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips.

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