Salsa Fest
Serving Size:5-6|Prep Time:12minutes|Cook Time:10minutes
Directions
For Salsa Quemada
  1. Prepare a hot fire in a charcoal grill or preheat a gas grill or electric broiler. Place the whole tomatoes, chile, garlic cloves and onion under the hot broiler or on the grill and dry-roast them on all sides until well charred and soft. The garlic and chile will be done quickly.
  2. Peel the garlic and stem the chile. Place the tomatoes, chile, garlic, and onions in a food processor with the salt, and cilantro. Pulse until the salsa is liquefied and smooth. Fold the lime juice and oil into the salsa. The salsa will keep, refrigerated, for several days.
For Salsa Verde
  1. Prepare a hot fire in a charcoal grill or preheat a gas grill or electric broiler
  2. Place the green onions, chiles, onions, and tomatillos on the grill or under the broiler and cook until lightly charred and soft removing the vegetables as they cook, until all are soft and tender, about 3 -7 minutes.
  3. Transfer the vegetables to a food processor and blend until smooth.
  4. Transfer to a container and cool completely. Add the cilantro, salt and optional flavors just prior to serving. The salsa will keep, refrigerated, for 1 week.
For Pico de Gallo
  1. Combine all ingredients and allow to infuse several minutes before use. Do not serve too cold, although it must be held under refrigeration. The salsa will keep, refrigerated, for several days.
Chef’s Narrative
Three versatile salsa recipes to add to your repertoire! Salsa Quemada, with fire roasted chiles and tomatoes, Salsa Verde for a spicy kick and a subtle tang, and chunky Pico de Gallo. All delicious with grilled meats and veggies or chips.
Recipe Substitutions
Ingredients
Salsa Quemada
  • 5Roma tomatoeswhole, not cored or cut in any way
  • 1Serrano or Jalapeno chile
  • 2clovesgarlicskin on
  • 1/4cupwhite onionwedged
  • 1/4teaspooncoarse salt
  • 1/2bunchcilantroabout 1 cup of packed leaves and tender stems
  • 1/2lemon, juiced
  • 1teaspoonolive oil
Salsa Verde
  • 2green onionsroots trimmed
  • 2Serrano chilies,stemmed, halved, and seeded
  • 1/2small white onion,peeled and cut into four pieces
  • 6-8tomatillos (about 1/2 lb),husked
  • 1/4cuploosely packed cilantro leaves,finely chopped
  • 1/4teaspooncoarse salt
  • 1 lime, juiced(optional)
  • 1 tablespoonolive oil or avocado oil(optional)
Pico de Gallo
  • 1/2lbRoma tomatoescored and 1/2 inch dice
  • 1/2poblano chili,roasted, peeled, seeded and 1/2 inch dice
  • 2tablespoonsred onion1/2 inch dice
  • 1/3bunchcilantrostemmed and coarsely chopped
  • 2green onionssliced thinly
  • 1 or 2 Jalapeno chiles,stemmed, seeded and minced
  • 1tablespoonolive oil
  • 1lime, juiced
  • 1/4 teaspooncoarse salt
  • freshly ground black pepperto taste
AllergensNone