Brief Summary
This video demonstrates how to make fresh roasted tomatillo and tomato salsa. It covers ingredient selection, roasting techniques, and flavor adjustments to achieve the perfect balance of heat and taste. The key is to char the vegetables under a broiler, then blend them with lime juice, cilantro, and bouillon for a flavorful, customizable salsa.
- Roasting vegetables under a broiler until charred enhances their flavor.
- Adjusting the type and amount of peppers allows for customized heat levels.
- Blending the roasted vegetables with lime juice, cilantro, and bouillon creates a well-rounded salsa.
Roasting the Vegetables
Start by coating the bottom of a pan with olive oil. Add onion, tomatillos, jalapenos, and serranos, adjusting the quantity of peppers based on desired spice level. Taste a cut-off piece of the pepper to gauge its heat. Remove seeds and membranes to reduce heat if necessary. Add red bell pepper and grape tomatoes for their skin-to-meat ratio. Coat the vegetables with olive oil and dust with salt before broiling on high until nicely charred. Flip the vegetables once they are blistered.
Blending the Salsa
Combine the roasted vegetables, lime juice, cilantro, chicken bouillon, and beef bouillon. Blend to desired consistency, keeping it chunky if preferred. Taste and adjust seasoning, adding more heat with extra peppers or salt as needed. A touch of garlic powder can also be added to enhance the flavor.
