Charred Tomato (and Tomatillo) Salsa
A smoky, bold salsa made with charred tomatoes, garlic, chilies, and a kick of fresh cilantro. Perfect for tacos, grilled meats, or simply with chips! This recipe makes about 2 cups of salsa.
prep time
10 minutes
cook time
10 minutes
Ingredients
4 vine-ripe tomatoes
2 tomatillos husks removed and rinsed
3-4 garlic cloves unpeeled
1/4 yellow onion
1 jalapeño
2 dried guajillo chiles
Up to 1/4 cup water as needed
Salt to taste
2 -3 tablespoons chopped cilantro
2 tomatillos husks removed and rinsed
3-4 garlic cloves unpeeled
1/4 yellow onion
1 jalapeño
2 dried guajillo chiles
Up to 1/4 cup water as needed
Salt to taste
2 -3 tablespoons chopped cilantro
Directions
Heat your skillet over high heat, either on the grill or stove top.
Add tomatoes, tomatillos, garlic (with peel), jalapeño, and onion to a cast iron skillet. Cook until deeply charred on all sides, turning occasionally.
Toast the guajillo chiles in the last minute, just until fragrant and slightly darkened. Do not burn.
Peel the garlic, remove stem from the jalapeño and remove the stems and seeds from the guajillo chili.
Add all the ingredients to a food processor or blender with a good pinch of salt and start with a small splash of water. Blend until smooth or your desired texture, adding more water if needed.
Stir in cilantro and serve warm or chilled.
Add tomatoes, tomatillos, garlic (with peel), jalapeño, and onion to a cast iron skillet. Cook until deeply charred on all sides, turning occasionally.
Toast the guajillo chiles in the last minute, just until fragrant and slightly darkened. Do not burn.
Peel the garlic, remove stem from the jalapeño and remove the stems and seeds from the guajillo chili.
Add all the ingredients to a food processor or blender with a good pinch of salt and start with a small splash of water. Blend until smooth or your desired texture, adding more water if needed.
Stir in cilantro and serve warm or chilled.
