Best Smoked Tomato And Tomatillo Salsa Recipes

NACHOS ON THE GRILL WITH TOMATILLO-POBLANO SALSA, SMOKED TOMATO RELISH, AND GREEN ONION CREME FRAICHE

Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche image

Provided by Bobby Flay

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

16 ounces baked or fried tortilla chips (combination of blue and yellow)
3/4 pound Monterey jack cheese, shredded
3/4 pound white Cheddar, shredded
Tomatillo-Poblano Salsa, recipe follows
Smoked Tomato Relish, recipe follows
Green Chile Creme Fraiche, recipe follows
8 tomatillos, husked and washed
2 poblano chile peppers
1 red onion, peeled and sliced into 1/4-inch thick slices
Canola oil, for brushing vegetables, plus 1/2 cup
Salt and freshly ground black pepper
2 cloves garlic, coarsely chopped
1 lime, juiced
1/4 cup chopped cilantro
8 plum tomatoes
1/4 cup canola oil, plus more for brushing on the tomatoes
Salt and freshly ground pepper
1/4 cup red wine vinegar
2 teaspoons chipotle pepper puree
1 small Spanish onion, finely chopped
1 pint creme fraiche or sour cream
1/2 cup thinly sliced green onions
Salt and freshly ground pepper

Steps:

Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
Tomatillo-Poblano Salsa:
Heat the grill to high. Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper. Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove the skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender or food processor with the tomatillos, onions, garlic and lime juice. Process until beginning to become smooth, and then add the cilantro. Process until completely smooth, and season with salt and black pepper. Pour into a serving bowl.
Smoked Tomato Relish:
Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.
Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.
Green Onion Creme Fraiche:
Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.

SMOKED TOMATO AND TOMATILLO SALSA

SMOKED TOMATO AND TOMATILLO SALSA image

Categories Condiment/Spread Vegetable Wheat/Gluten-Free Vegan

Yield 3 cups

Number Of Ingredients 11

Ingredients

3/4 pound tomatillos (about 7 large)
1/2 cup hickory wood chips
2 cups halved cherry tomatoes (about 3/4 pound)
1/4 cup chopped fresh cilantro
2 T chopped shallots
1 T fresh lemon juice
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1 jalapeno pepper, halved and seeded
1 garlic clove, peeled

Steps:

1/ Discard husks and stems and cut each tomatillo in half. Set aside. Line a Dutch oven with foil and add hickory chips. Heat chips, covered, over medium-high heat for 10 minutes or until chips begin to smoke. Arrange tomatillos and tomatoes in vegetable steamer. Place tomatillo mixture in foil lined pan. Cover and smoke 10 minutes. Remove tomatillo mixture from pan and cool to room temperature. 2. Place tomatillo mixture, cilantro and remaining ingredients in food processor. Process until finely chopped