When I am in a hurry and don’t have time to watch water come up to a boil, I prepare my quick broiled salsa recipe. Great thing about doing it this way is you can spread all of your ingredients on one sheet pan and done!
If it were up to me, I would always grill!
My absolute favorite way to prepare salsa is by smoking the ingredients in my charcoal grill for about an hour. It gives the salsa this wonderful smoky flavor! Warning, buy extra chips if you decide to prepare that version soon! Link is at the end of the post. I especially enjoy this version of salsa for huevos rancheros and for queso en salsa or chile con queso! The salsa’s turn a slight different color because of the oil that is used to broil the ingredients. You can opt not to use any oil, if you like. Either way, the salsa’s are tasty and a great way to save some time in the kitchen.
To make my life easier, I use foil paper to line my baking sheet!
On a lines baking sheet with a little oil, salt and pepper will season your ingredients lightly.
Sometimes I forget that roasted poblanos are terrific in salsa!
Adding the poblano to the green sauce adds another level of flavor!
If you want to add extra heat, try adding a few softened chile de arbol or dried chile piquin!
Want a creamier salsa verde? Try blending in a fresh, ripe avocado with a touch of fresh lime juice!
Easy Broiled Salsa’s
Ingredients
- 5 small roma tomatoes
- 5 large tomatillos
- 1 med white onion
- 2 large jalapeños
- 2 large serranos
- 1 large poblano for the green salsa
- small handful of fresh cilantro
- 10 softened chile de arbol
- 2 cloves fresh garlic or 2 tsps granulated garlic powder
- Salt to taste
Instructions
- Preheat broiler to high while you prep your salsa ingredients. Line a baking sheet with foil paper. On one half of the lined baking sheet, fit another piece of foil paper and fold all sides up. Slice the tomatoes, tomatillos lengthwise and place skin side up on side with extra foil. This will keep the juices from getting the chiles and onion from becoming saturated. On the other half place the peppers, skin side up and sliced onion rounds.
- Drizzle all with a little olive oil and season with salt and pepper. Place pan 10 inches below broiler and broil for 15 to 18 minutes, removing the chile peppers after 10 minutes. Place the poblano in a bowl covered with plastic wrap to steam and cool. When ready remove the salsa ingredients from oven and let cool.
- Add the chile de arbol to a pot of simmering water and cook for 10 minutes. Remove from heat and let cool.
- In the blender, add the tomatillos, jalapeños, serrano, 1/2 of the onion, 1/3 cup cilantro, 1 clove garlic, half of the liquid released from tomatoes/tomatillos on pan and salt to taste. Pulse to blend for a more coarse salsa or blend on high for a smoother salsa. Taste for salt. Pour into serving dish, set aside.
- Rinse the blender and add in the tomatoes, chile de arbol, remaining onion, remaining liquid on the pan, garlic and salt to taste. Blend on high until smooth and pour into serving dish.
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This a very outstanding post and the recipes are easy, I can learn a lot from you in spite of my 40 years as a chef. I read your emails all of them are good recipes .
Thanks
Ernesto`
Thank you Ernesto. I learn new things in the kitchen all of the time. So much to learn, so much I want to learn, Lol!