I have always preferred Green Salsa over Red Salsa, but I think the baked flavor gives them another taste, sweeter and spicier at the time… It’s very funny, I’ve tried salsa with different types of cooking the veggies, and I think I’m convincing myself that baking is the best way to go. Of course, it depends on how you are using your salsa, among other things…
- 14 small green tomatoes (tomatillo)
- 1 small onion
- cilantro bunch
- 6-8 garlic cloves
- 2 jalapeño chiles
- whole sea salt and pepper
Preheat the oven to 350°F. Cut the tomatoes and chiles in halves, the onion in eights, and place them in a foil covered baking sheet, along with the whole garlic cloves.
Bake for 1 hour. Transfer to a food processor (if you want a drier version; or if you want a more liquid version use the mixer) and add a pinch of sea salt and 1 or 2 balls of pepper. Pulse around 5 times.
Add cilantro and pulse until desired consistency is reached.
And here you go. Try it out and check for “saltiness”. If you need more salt, add a little bit more and pulse again.
July 17th, 2012: