This salsa looks delicious. I can imagine it with chips or on some tasty carne asada.
Cinco de Mayo is right around the corner. Looking for Mexican inspired dishes for your Fiesta? Check out my Palm Springs Mexican inspired BBQ for inspiration!
Grilling: Tomatillo Salsa | Serious Eats : Recipes
Easy To Make Salsa
I love me some salsa. This recipe is a variation of my original RESTAURANT STYLE SALSA. The only difference really is that the tomatoes, onions, and jalapeno are roasted under the broiler for a few minutes, and poof! New variation on a classic recipe!
Roasted Tomato Salsa Recipe in the second part of post…
- 2 tomatoes, quartered
- 3 cloves of garlic
- 1/2 white onion, coarsely chopped
- 1 fresh jalapeno pepper
- 1/2 cup chopped cilantro
- 1 teaspoon salt
Place tomatoes, and jalapeno in the center of sheet pan. Sprinkle chopped onions on top of tomatoes. Pour a bit of olive oil over the tomatoes, no more than 1 tablespoon. Place sheet pan under broiler for 5-10 minutes, or until tomatoes are soft and are just beginning to brown. Place tomato/onion mixture in a food processor and add remaining ingredients. Blend until all ingredients are thoroughly incorporated. Enjoy!
Chips and Salsa
Mmmm. Salsa. I love salsa! My mom always has a batch of salsa ready for dinner, and I recently got around to asking for her recipe! I made a few changes, of course. My mom roasts her own chili’s and tomatoes which just seems like too much work for me. You can whip up this delicious salsa in less than five minutes!
Restaurant Style Salsa Recipe after the jump…
Restaurant Style Salsa
1 can of roasted, diced tomatoes
1 fresh tomato, diced
3 cloves of garlic
1/2 white onion
1 fresh jalapeno pepper
1/2 cup chopped cilantro
1 teaspoon salt
Place all ingredients in a food processor and process until a smooth salsa emerges.
-Add more or less of each ingredient to change the entire profile of the salsa!
-Wrap the jalapeno and tomato in aluminum foil and place directly on the stove top. Roast for 5-7 minutes. Wait until cool, and peel both the tomato and the jalapeno and add to the food processor. Roasting these ingredients adds an incredible smoky flavor!
Salsa Used in A Variety of Mexican Dishes
My mom uses this all purpose sauce to make a variety of traditional Mexican dishes. It’s a staple in the Mexican kitchen and it can be endlessly modified. It’s basically three ingredients, but the modifications come with the amounts, how you prepare them, and the cooking process. I used the sauce to make Chilaquiles, a popular Mexican breakfast.
1 garlic clove
1/2 teaspoon salt
Place all ingredients in a blender and blend until sauce is smooth. The sauce is ready to use at this point. It needs to be simmered for a few minutes, so I usually add it to whatever ingredients I’m cooking. For the Chilaquiles, I add it at the very end and let it simmer for a few minutes. You can sautee chicken and add it toward the end of cooking. Pork, beef, anything really!
3 Tortillas sliced into wedges
1/2 cup of Tomato Salsa from above recipe
2 tablespoons of olive oil
Heat olive oil in pan over medium heat. Add the tortilla and fry until crisp, about 5 minutes. Add onions and saute until soft. Add the egg and stir until cooked. 1 minute before eggs are finished cooking, add the sauce. Continue cooking for an additional 2 minutes. Add salt and pepper to taste. Enjoy!
Braised Pork Shoulder Recipe
My braising obsession continues to grow. I simply love the fact that you can get extremely delicious dishes with such a simple technique. I’ve made this Salsa Verde Pork Shoulder twice now and I still think it is one of the best braising recipes I’ve ever tried. I made this yesterday for a potluck lunch at Michael’s work, and by the look of the empty tupperwear container, I think Michael’s co-workers liked it!
- 3 1/2 lbs. bone-in-pork shoulder (aka pork butt)
- 1 bottle of salsa verde (yes, bottled salsa verde. you can make your own I suppose)
- 1 medium onion, coarsely chopped
- 3 cups chicken broth
- 2 tsp each ground cumin seeds and coriander seeds
- 1 tsp dried oregano
- 1/2 cup chopped fresh cilantro
- Salt to taste
- Trim excess fat from pork shoulder. Heat 1 tsp of olive oil in heavy cast iron dutch oven. Place pork in hot oil and sear each side until all sides have a nice, crisp, brown sear. Add onions and sweat for a minute. Add salsa, cumin seeds, coriander seeds, oregano and broth. Bring to a boil, reduce heat, and cover. Simmer until meat is very tender and falls off the bone, about 4 hours.
- After meat is done braising, take pork out of dutch oven and place in baking pan. Heat over to 375 degrees and bake pork for 30 minutes until richly brown. Once brown, place in broiler for an additional 3 minutes to make outside charred and crispy! While pork is baking, skim salsa verde sauce of all excess fat and oil. Once pork is done crisping in broiler, tear pork apart with two forks and place back in salsa verde sauce. Add salt to taste and add cilantro and serve immediately.