Recipe Courtesy of Cooking.com.
Delicious with carne asada, steak tacos, chips, or your favorite burrito.
Makes about 4 cups
Facts per Serving
Calories: 28 Fat, Total: 2g Carbohydrates, Total: 4g
Cholesterol: 0mg Sodium: 119mg Protein: 1g
Fiber: 2g % Cal. from Fat: 64% % Cal. from Carbs: 57%
Cooking.com Tip: Generally used for baking cookies, a nonstick jelly roll pan is also ideal for roasting tomatoes and tomatillos in the oven. The pan’s short sides are ideal for this because the heat can readily penetrate all sides of the vegetables. And just in case you forget to line the pan before roasting, you’ll still find its nonstick surface easy to clean.
- 1/2 pound plum tomatoes
- 3/4 pound tomatillos, husked, washed
- 2 cups water
- 1 cup fresh cilantro leaves
- 1 medium onion, coarsely chopped
- 1/4 cup (about 10 to 12) dried arbol chiles, stemmed, seeded
- 4 garlic cloves, peeled, crushed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 slightly under-ripe avocado, pitted, peeled, finely diced
- 1 Position rack on highest shelf below broiler and preheat broiler. Place tomatoes and tomatillos on foil-lined baking sheet. Broil until charred all over, turning occasionally, about 10 minutes.
- 2 Transfer mixture to blender. Puree until smooth. Strain salsa into bowl through fine mesh strainer, stirring with rubber spatula and pressing on solids to extract as much liquid as possible. Cool completely. Season salsa to taste with salt and pepper.
- 3 DO-AHEAD TIP: Salsa can be made ahead. Cover and refrigerate up to 5 day, or freeze up to 4 weeks.
- 4 Stir avocado into salsa and serve immediately.