My family is on a blackened salsa kick this last month. Two of my favorite restaurants make their salsa blackened. I’ve tried roasting my salsa several times but it wasn’t the same! I was missing a few key elements. I found this out one day while touring the back kitchen of a popular restaurant here in Southern California. As I walked by a few of the chefs I noticed they were chopping up many black, charred vegetables. Peppers, tomatoes, and SHALLOTS. (Not onion.)
So I tweaked my recipe to include shallots instead of onions and BLACKENED veggies not roasted. I also use two different kinds of tomatoes. Cherry tomatoes offer a nice sweetness to the salsa! In my salsa I used 3 jalapeños and the salsa was a mild-medium. My kids could eat the salsa just fine, but they were reaching for their drinks more often than usual ;) so if you don’t want heat then stick to 2 jalapeños, or even one. But PLEASE do NOT leave them out completely.
I personally love to broil my veggies in this stainless steel skillet. This skillet in particular is Wolf Gourmet Cookware. It’s been amazing, all of their pans have honestly impressed me. This skillet can handle the high high heat of broiling, has a large surface to hold tons of tomatoes, and lastly- the best part- has a smooth lip so all the juices and vegetables slide right out and into a blender.
When I use a cookie sheet I have to line it with foil.(not with the skillet such an easy clean-up) and then deal with all the transferring. It is so messy, and using large skillet is so easy. This one is an 11.5 inch.
Let your veggies rest and cool. When you are able to touch them, open up the jalepenos and scrape out the seeds, unless you want extra heat.
Slide all your veggies into the blender + fresh ingredients and pulse a few times. With my blender I only have to pulse a handful of times. I like my salsa still a little thick with small chunks, so you can pulse till it reaches a desired consistency.
NOW. here is the trick to this salsa. You don’t eat it immediately. Ok, of course you can eat it immediately but I personally like it best the following day. It’s not just because the salsa and all the ingredients have had time to sit and mingle (although that’s really huge) but also –because it was roasted and heated the starches in the foods will thicken the salsa to a perfect consistency as it sits and cools then chilled.
When you take it out of your fridge the following day add a tad more salt, stir it up and serve on your best tacos, nachos or just your favorite chips! It’s pretty amazing, maybe you should make two batches.
- 8 ripe on-the-vine tomatoes
- 1 cup cherry tomatoes
- 2-3 jalapeños
- 2 small garlic cloves
- 1 large shallot or 2 medium
- 1/2 a bunch of cilantro
- juice of 2 limes
- Salt and pepper to taste
Preheat oven to broil.
Remove skin from shallot, but leave on garlic.
Cut large tomatoes in half and place in large skillet (or jelly roll pan lined with foil) all tomatoes (skin side up), jalapeños, garlic, shallot under broiler until black.
Remove tomatoes and flip garlic, shallot, jalapeños and blacken other side.
Allow to cool to touch. cut jalapeños in half and scrape out seeds.
remove skin from garlic.
place all ingredients in blender- including cilantro and lime juice.
Pulse until reaches your desired consistence.
Salt and Pepper to taste.
Allow salsa to come to room temperature then seal in air tight container and chill.
Salsa is best when served after being chilled for a several hours.