J. Kenji López-Alt - Charred Salsa Verde | Kenji's Cooking Show
Kenji shares his method for making roasted tomatillo salsa, a versatile and flavorful condiment. He begins by selecting Anaheim peppers, tomatillos, and a white onion, noting that the ingredients can vary based on availability. The tomatillos provide a natural tartness, eliminating the need for additional lime juice. Kenji roasts the vegetables under a broiler until charred and softened, which takes about 10-15 minutes. He then blends the mixture with cilantro and salt, ensuring it retains some chunkiness. The salsa can be stored in the fridge for up to a week and is excellent on tacos, nachos, and as a base for dishes like Chile verde.
Key Points:
- Roast vegetables under a broiler for 10-15 minutes until charred.
- Use tomatillos for natural tartness, no lime juice needed.
- Blend ingredients to maintain chunkiness.
- Store salsa in the fridge for up to a week.
- Versatile use: great on tacos, nachos, and as a base for other dishes.
Details:
1. 🥑 Introduction to Roasted Tomato Salsa
- The segment introduces roasted tomato salsa, highlighting it as a favorite and frequently made by Kenji, suggesting its versatility in enhancing various dishes.
- To prepare roasted tomato salsa, the process typically involves roasting tomatoes to enhance their flavor, blending them with other ingredients like onions, garlic, and chilies, and seasoning to taste.
- Roasted tomato salsa is a beloved variant due to its rich, smoky flavor profile, making it a popular choice for many culinary applications.
- Understanding the roasted tomato salsa preparation process can offer practical insights into achieving authentic flavor profiles typical of this salsa.
2. 🌶️ Ingredients and Tomatillo Insights
2.1. Tomatillo Insights and Uses
2.2. Anaheim Peppers Characteristics
2.3. Versatility of Salsa
3. 🔥 The Art of Charring Salsa Ingredients
- Charring tomatillos by splitting them in half and placing them on a tray is a practical approach.
- Using a broiler on high heat is more convenient than a cast iron skillet or stone slab for charring.
- Position the rack close to the broiler for optimal charring results.
- The charring process should take approximately 12 minutes until the tomatillos are softened and charred.
4. 🔪 Crafting the Perfect Salsa Blend
- Roasting vegetables under a broiler takes between 10 to 15 minutes until they are charred and softened, depending on the strength of your broiler.
- For blending, you can use a pot with a hand blender, a food processor, or a traditional Mexican mortar and pestle for an authentic touch.
- Adjust cilantro to taste, adding as much or as little as desired along with a good amount of salt.
- Pulse the mixture to retain some chunkiness, ensuring there are no large bits of vegetables left for optimal texture.
- Begin by preheating your broiler and preparing your vegetables by cutting them into uniform sizes for even roasting.
- For a medium salsa, use 2 tomatoes, 1 onion, 2 cloves of garlic, and 2-3 jalapeños or serrano peppers.
- Adjust roasting time according to your broiler's strength, checking every 5 minutes to avoid burning.
- Balance the flavors by tasting the salsa and adding lime juice or more salt if needed for acidity and seasoning.
- To vary the spice level, adjust the amount of peppers or remove seeds to reduce heat.
- Consider adding a small amount of sugar to balance the acidity if tomatoes are particularly sour.
5. 👌 Finishing Touches and Serving Suggestions
- The salsa can be stored in the fridge for up to a week, maintaining its flavor and quality.
- It's versatile and can be used as a base for dishes like Chile Verde or as a topping for nachos and tacos.
- The salsa delivers a perfect balance of tartness, sweetness, and spiciness, enhancing the flavor profile of various dishes.