This is one of the Mary Sue Milliken recipes my kids made at the Kids’ (good-for-you) Cooking Academy that we all really loved. Charring the vegetables gives the salsa a deep rich flavor and the tomatillos give it a nice tang. Sue’s recipe calls for 3 Roma tomatoes but I used what I had on hand and it turned out great. It’s super simple to make and tastes so much better than store bought salsa.Charred Vegetable Salsa: Adapted recipe and photos by For the Love of Cooking.net Original recipe by Mary Sue Milliken from Border Grill
- 1 vine ripened tomato
- 11 small campari tomatoes
- 3 small tomatillos
- 1 jalapeño
- 1/2 red onion, sliced
- 1 large clove of garlic, peeled
- 1/2 bunch of cilantro, roughly chopped
- 1/2 lime, juiced
- Sea salt and freshly cracked pepper, to taste
Preheat the oven to broil. Place the tomatoes, tomatillos, jalapeños, and onion slices on a baking sheet lined with tin foil (easier clean up).
Place under the broiler, turning occasionally for 5-6 minutes. Add the garlic clove to the baking sheet and broil with the rest of the vegetables for another 5-6 minutes or until nicely charred.
Remove from the oven and when cool enough to touch, remove the stems and seeds from the jalapeño.
Combine the charred vegetables (and the juices from the baking sheet) with cilantro, lime juice, sea salt and freshly cracked pepper, to taste, in a food processor or blender. Puree until smooth. Taste and re-season if necessary. Serve with chips or on with any of your favorite Mexican foods. Enjoy.