Charred Tomato Salsa Recipes

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.

Steps:

• Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
• Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.

Steps:

• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
• Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

Steps:

• Heat oil in a medium skillet over medium-high. Cook tomatoes, stirring occasionally, until slightly charred, 7-10 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until saucy and juices are thickened, 6-8 minutes. Let cool slightly.
• Transfer tomatoes to a blender and add onion, garlic, chile, cilantro, and lime juice. Purée on high until mostly smooth but still with some texture; season salsa with salt.
• Do Ahead
• Salsa can be made 2 days ahead. Cover and chill.

Steps:

• Heat a dry "comal" or flat iron griddle over moderately low heat until hot and pan-roast tomatoes, onion, and garlic, turning them occasionally to ensure even roasting, until brown and soft throughout, about 15 minutes. Discard tomato stems and garlic skin.
• Chop tomatoes, onion and garlic coarse and in a bowl stir together with remaining ingredients. (Salsa should be chunky.) Salsa may be made 2 days ahead and chilled, covered.

Steps:

• Position rack about 6 inches from broiler and preheat.
• In a shallow pan, char the tomatoes, turning once, until blackened and soft (about 20 minutes total) and cool.
• Core the tomatoes but do not peel, and chop coarsely.
• In a food processor, pulse together the tomatoes with any juice, the onion, garlic, tequila, lime juice, pepper and salt to desired smoothness.
• Taste and add additional salt if desired.
• Chill until ready to serve.
• Stir in cilantro just before serving.

Steps:

• Charr tomatoes and jalapenos until black on all sides.
• You can do this in a cast iron skillet, in the oven or on the grill.
• You want very dark skins.
• Throw everything in blender.
• Blend until constancy you want.
• Add bouillon to taste.

Steps:

• Preheat broiler.
• Quarter tomatoes and transfer to a shallow baking pan. Broil tomatoes 4 to 5 inches from heat until slightly charred, about 15 minutes. Wearing rubber gloves, seed chipotles. In a blender or food processor puree tomatoes, chipotles, lime juice, and honey until smooth.
• Peel mango and finely chop. In a bowl stir together tomato mixture and mango and season with salt. Salsa may be made 1 day ahead and chilled, covered.