How do you guys like to make your salsa? Really, do you guys blanch the tomatillos, or roast them before throwing them into the blender with the lime juice, onion, garlic, and jalapenos or other chilis?

Raw Tomatillo Salsa
4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1 large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3 cup (loosely packed) roughly chopped cilantro
Salt
Directions

Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor. Add 1/4 cup water and a generous 1/2 teaspoon salt. Process to a coarse puree. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency. Taste and season with additional salt, if you think necessary. Serve right away.

Roasted Tomatillo Salsa
8 ounces (3 to 4 medium) tomatillos, husked and rinsed
Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapenos), stemmed
2 large garlic cloves, peeled
6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
1/4 small white onion, finely chopped
Salt
Directions

Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.

Thanks htown.

I just throw all my ingredients on a hot grill until they are nice and charred

Blend and then season

Bwb, that's what I basically did. Except in the oven.

Grill,over wood, get some smokey flavor


WHEN that is desirable.

I usually roast the tomatillas, onions and garlic. Maybe the peppers as well, haven't made it in a while.

Then just toss it all in the blender.

no need to peel the charred skin of the tomatillos?

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Are you talking about the husk or the skin (like on a regular tomato?)

I peel the husk and pull off the stem and wash them before I roast them in the oven. Maybe halve them?

Cibolo - I left it on. I'm pretty happy with the results of my first effort. I'll cut the amount of lime juice in half though next time, and probably up the amount of salt a little.

quote:

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I usually roast the tomatillas, onions and garlic. Maybe the peppers as well, haven't made it in a while.

Then just toss it all in the blender.

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This is me. I roast everything except the cilantro and cumin.