• Authentic Chunky Roasted Salsa with Tomatoes, Tomatillos, Garlic and Chiles de Arbol

    by Dorothy Reinhold on July 7, 2016


    Print This Post Print This Post Authentic Mexican chunky tomato salsa has roasted tomatillos, onions and garlic, along with heat from chiles de arbol. Use it on everything! | ShockinglyDelicious.com

    Today’s authentic Mexican Chunky Roasted Salsa comes to me via a family recipe from John and Veronica Galanis. He works with my husband, and there is no better gift to a coworker than to present your family’s heirloom recipe — your pride and joy — to a new colleague.

    We are all the lucky recipients of his gift today. His chunky roasted salsa is so fresh tasting, so perfectly spiced, so incredibly good (shall we say even shockingly delicious?), that you might end up using it on everything.

    In fact, he advises, “In real Mexican kitchens, salsas are used to garnish all food, from eggs, to meats, to poultry and fish, or anything you wish to use them on (including chips). For quick meals, you can always add any kind of homemade salsa to cooked meat dishes and simmer. Enjoy.”

    Authentic Chunky Roasted Salsa recipe on ShockinglyDelicious.comWe did enjoy, John and Veronica, we did! 

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    Authentic Chunky Roasted Salsa

    Prep Time: 15 minutes

    Total Time: 30 minutes

    Yield: Makes 2-3 cups

    Authentic Mexican chunky tomato salsa has roasted tomatillos, onions and garlic, along with heat from chiles de arbol. Use it on everything!

    Ingredients

    • 6-10 tomatillos
    • 1 smallish onion (or ½ a larger onion), peeled
    • 3 cloves garlic, peeled
    • 4 dried chiles de arbol {original recipe recommends 10-15 chiles}
    • 3 ripe medium tomatoes
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon salt (or more, to taste)
    • 2 tablespoons finely chopped fresh cilantro

    Directions

    1. Prepare the tomatillos, onions and garlic: Remove husks from tomatillos and wash the tomatillos thoroughly with warm water (they might feel sticky). Cut onion into chunks
    2. Place tomatillos, onion chunks and whole garlic cloves on a dry baking sheet. Heat the oven broiler, and broil the vegetables, making sure you flip the tomatillos on all sides to roast the outside. You might need to use a tongs to flip the garlic cloves, as well. Watch broiling carefully; do not walk away or you might return to a burned pan of vegetables. It will take several minutes to broil the vegetables; the tomatillos will soften, collapse and lose some of their liquid. Remove pan from oven and set aside on a heat-proof surface.
    3. Prepare the chiles: Once you are finished broiling the vegetables, remove the stems of the chiles (Dorothy’s note: I cut them off with my kitchen shears). Heat a dry skillet on medium high and add the chiles, tossing and roasting until they turn brown; this will take a minute or 2. (The chiles will give off a fragrance and oils, so cover your nose and try not to cough.) You may adjust the amount of chiles for a medium to high heat, as you please. (Dorothy’s note: I used 4 for plenty of good heat; the original recipe calls for 10-15, which will make it quite hot.)
    4. Prepare the tomatoes: Cut the tomatoes into quarters.
    5. To use HarvestPro Sauce Maker: If using the HarvestPro Sauce Maker, assemble machine using the coarse screen and the lock guard without the splash guard. Feed tomatillos, onion chunks and garlic through, catching in a bowl. Then feed chiles and tomatoes through, catching in the same bowl. Add cumin, salt and cilantro and stir well to mix. Serve.
    6. To use a blender: Put tomatillos, onion, garlic and chiles in blender and pulse a few times. Add tomatoes and cumin and whirl or pulse until it is chopped to a texture you like (perhaps 15-30 seconds). Some people like it chunky, some like it smoother. Pour the mixture into a serving dish and gently stir in the chopped cilantro and salt to taste. The salsa may still be warm if you serve it immediately (this is fine!).
    7. Makes 2-3 cups.

    Notes

    Recipe source: John and Veronica Galanis’ heirloom recipe they call Roasted Tomatoes and Garlic con Chiles de Arbol.

    http://www.shockinglydelicious.com/authentic-chunky-roasted-salsa/

    If you’d like to save this recipe, pin the image below to one of your Pinterest boards!

    Authentic Mexican Chunky Roasted Salsa on ShockinglyDelicious.comThe recipe today was a perfect chance to try out a new kitchen gadget, the FreshTECH HarvestPro™ Sauce Maker.  This is the fourth countertop appliance to join the FreshTECH family, designed to make sauces, salsas, dips, spreads and even baby food. (Retail value: $149). (Ball sent me a machine to try out with this recipe.)

    FreshTECH Harvestpro Sauce Maker on ShockinglyDelicious.comThe machine can puree up to 15 quarts of fresh tomatoes in a few minutes, saving time, effort, and mess. It has some great features:

    • Extra-wide 2.5″ chute
    • Durable, fully-enclosed splash guard helps prevent splatter and mess
    • Durable, oversized auger enables a more consistent puree
    • Silicone wiper automatically rotates to reduce clogging and maximize yield
    • One-step UniLock™ system detaches simply for easy, dishwasher-safe cleanup
    • A high-performance motor with optimal torque for quiet operation
    • Large nesting hopper and built-in cord pocket for compact storage

    Once the vegetables for my salsa were broiled…

    Onion garlic and tomatillos ready for the oven on ShockinglyDelicious.comOnions garlic and tomatillos broiled and ready for salsa on ShockinglyDelicious.com…the FreshTECH HarvestPro Sauce Maker made quick work of it, grinding the salsa to the perfect chunky texture.

    Fresh tomatoes going through the FreshTECH HarvestPro Sauce Maker on ShockinglyDelicious.comGrinding the vegetables for salsa in the FreshTECH HarvestPro Sauce Maker on ShockinglyDelicious.comI could see making vats of this stuff during the high summer months of tomato season. Instead of leaving a bag of zucchini on your neighbor’s doorstep, how about a jar of this incredible salsa?Ball Can-It-Forward Day 2016

    Can-It-Forward Day

    Ball is hosting this year’s sixth annual Can-It-Forward Day on Friday, July 22. It’s a day to celebrate the joys of fresh preserving, and to encourage both new and veteran canners to preserve. Can-It-Forward Day will be entirely online via Facebook Live. Throughout the day, Ball and its experts will be demoing a variety of canning recipes and in the true spirit of “canning it forward,” for every engagement received on the videos, whether it is a comment, like or share, Ball will donate $1 to a local charity.

    How can you participate in Can-It-Forward Day? Here are some fun activites….

    1. Pledge to can-it-forward by signing up via the pledge page and share with friends.
    2. Tune in on July 22 to watch canning demonstrations via Facebook Live from 10AM – 3:30PM ET. Each hour, viewers will have the chance to win a giveaway prize!
    3. Engage with any of the Facebook Live recipe videos so Ball will make a donation to local charities.
    4. Ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET on July 22. You can also share your own #canitforward creations with Ball brand on Pinterest and Instagram.

    Giveaway coming up!

    Stay tuned to the Shockingly Delicious Facebook page, where I will be giving away a FreshTECH HarvestPro™ Sauce Maker, blue wide-mouth pint jars and a $5 coupon to one lucky reader! 

    What do YOU want to can or preserve this summer? I can’t wait!

    Disclosure: Ball sent a FreshTECH HarvestPro Sauce Maker and blue wide-mouth pint jars for this article. Melissa’s Produce sent tomatoes, tomatillos, garlic and chiles de arbol for recipe development.

    Toasting chiles de arbol for salsa on ShockinglyDelicious.com

    Tagged as: Ball canning jar, canning, cumin, garlic, Mexican, onion, salsa, summer, tomatillos, tomatoes



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