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The Absolutely Best Salsa

This unusual salsa is a combination of cooked and uncooked ingredients so the flavors are really distinct. You can make this as spicy as you want by adding additional roasted peppers. I used one poblano pepper because I am a weakling when it comes to heat!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 20 tomatillos papery skins removed and washed thoroughly to remove the stickiness
  • 16 ounces Campari or other ripe, red tomatoes cored and sliced in half
  • 4 cloves garlic
  • 1 large sweet onion chopped in a medium dice
  • 1/2 bunch cilantro washed but the stems left on. Trim just the bottoms off
  • 2/3 cup olive oil plus 2 tablespoons for sautéing the onions and garlic
  • 1/3 cup red wine vinegar
  • 1 tablespoon ground cumin
  • salt and pepper to taste
  • 1 tablespoon dried oregano rubbed between your fingers to release the oils
  • juice of 1 lime
  • 1 poblano pepper broiled until the skin is blackened.
  • 1 jalapeno pepper seeded and finely chopped. OPTIONAL

Instructions

  1. Poke a hole with a thin, sharp knife into each tomatillo. DO NOT SKIP THIS STEP. or you will have a tomatillo explosion in your microwave which is an incredible pain to clean up.  

  2. Put 2 cups of water into a large heatproof measuring cup. Microwave on high heat for four minutes until the water is boiling.

  3. Very carefully place the washed tomatillos into the water. You may have to pour off some of the water. It is best to leave the cup in the microwave and add the tomatillos to the water.

  4. Microwave the tomatillos for 10-12 minutes until they are soft but not mushy. They should still hold their shape. Remove from the microwave and drain in a colander. Push down on them with a wooden spoon so the water drains off.

  5. Remove the skin and seeds from the blackened poblano pepper under running water. Dry the pepper and pull it into strips. DO NOT TOUCH YOUR EYES OR ANYTHING ELSE. 

  6. In a large heatproof measuring cup, mix the garlic and chopped onions with 2 tablespoons of olive oil. Microwave the mixture for 7-8 minutes until the onions are translucent. You want them to lose their raw "bite" but not be overcooked.

  7. Put the halved tomatoes, cilantro, poblano pepper (and jalapeño if you are using it), onion and garlic mixture, the tomatillos and all the rest of the ingredients into the bowl of the food processor. Pulse in short bursts just to chop the ingredients. You don't want to chop the mixture too much. 

  8. Serve in a large bowl garnished with cilantro leaves.