Large-Batch Roasted Salsa

Ingredients

• 16 tomatoes (Use about 8 tomatoes for charring and 8 tomatoes chopped raw)
• 4 tomatillos (Use 4 to 6; remove the husks and wash. Optional if unavailable)
• 0.5 white onion (Char with the roasting vegetables)
• 4 cloves garlic (Roast with the vegetables)
• 3 jalapeños (For a milder salsa; the source describes jalapeños as the least spicy option)
• 3 serrano peppers (Use with the jalapeños for medium heat)
• chile de árbol (Optional; add only if a very hot salsa is desired)
• 1 bunch cilantro (Flat-leaf parsley may be used instead)
• 3 limes (Juice to taste)
• green onions (Chop for the raw vegetable mixture)
• 1 red onion (Chop for the raw vegetable mixture)
• 1 tbsp chicken bouillon (Use up to 2 tablespoons; the transcript specifies about 1½ tablespoons)
• 2 tbsp olive oil (Also use a small drizzle in the skillet before roasting; the drizzle is unquantified)
• salt (Add to taste at the end)

Steps

1. 1

   Prepare the chiles according to the desired heat level. Use the jalapeños for a milder salsa, add the serranos for medium heat, and add chile de árbol only if you want the salsa very hot. The source makes a medium salsa without chile de árbol.

2. 2

   Heat a cast-iron skillet or other heavy skillet over medium heat. Drizzle in a little olive oil, then add the jalapeños and serrano peppers.

3. 3

   Add half of the white onion, the garlic cloves, about 8 tomatoes, and the husked, washed tomatillos to the skillet.

4. 4

   Roast the vegetables over medium heat, turning them about every 2 minutes so they char evenly. Continue for approximately 12 minutes, until they have visible char marks.

5. 5

   While the vegetables roast, chop the remaining approximately 8 tomatoes, the red onion, and the green onions. Chop a bunch of cilantro; use flat-leaf parsley instead if preferred.

6. 6

   Transfer the roasted vegetables to a blender. Pulse for about 30 seconds, stopping midway to add the olive oil. Do not blend for more than 1 minute total so the salsa remains somewhat thick.

7. 7

   Add the chicken bouillon and pulse or blend briefly to incorporate it. Use approximately 1½ tablespoons, or adjust within the stated 1-to-2-tablespoon range.

8. 8

   Add the chopped raw tomatoes, red onion, green onions, and cilantro to the blended roasted salsa. Mix everything together.

9. 9

   Squeeze in the juice of about 3 limes and mix well.

10. 10

    Add salt to taste, then taste and adjust the seasoning as needed. The salsa is ready to eat immediately. Diced avocado may be added before serving as an optional variation.

Notes

This recipe makes a large amount of salsa; halve the recipe for a smaller batch. Tomatillos are optional if unavailable. The source does not provide storage instructions.

Nutrition per serving

• salsa
• appetizer
• condiment
• Mexican
• vegetarian
• vegan
• gluten-free
• dairy-free