Salsa Question! Your ideas? (Pic)

[Mylegsbig]

These are the ingredients i'm working with. I'm curious as to what Ratio i should use. I want it to be a little spicy. But not too spicy.

I'm curious how much of the onions,jalapenos, and the poblano i should use with the tomatillo. Also, how much lime juice and how many T of cilantro?

I will also be adding salt, but nothing else so far. I'm putting the pic up so it's easier for you guys to explain to me.

Also, i have a question. I have a BBQ pit and recently started using it. I want to give this salsa a smoky flavor.

Which of these ingredients should i cook on the pit? Not sure how the tomatillos would hold up, but i know the poblano and the jalapenos would be nice.

I was thinking if the tomatillos don't hold up on the pit, i can just roast em in the oven.

Can any of you guys just tell me how YOU would go about personally makin this salsa, cookin a few ingredients on the pit, and the general ratios you would use?

Thanks so much in advance.

Cheers,

Legsbig.

 

[Mylegsbig]

BTW - I am also adding in that garlic Ratio for that would be cool too.

cheers

 

[kitchenelf]

Will there be red tomatoes too? Or is this strictly a verde?

I would roast the tomatillos to get that smokey flavor. I would also roast the pablano and jalapeno - but not necessarily for smoke - just in your oven under the broiler or over a gas flame. Once done place in a bowl covered with plastic wrap - let sit for about 10 minutes, peel off black and either de-rib or not. You might want to de-rib most of them.

You know - quantitites are a difficult thing. In order of quantity IMHO

tomatillos
onion
pablano
jalapeno
garlic

Lime juice and cilantro - to taste.

Be careful salting - sometimes salting makes the water leach out of vegetables and you will end up with a watery salsa.

Also, some VERY FINELY sliced cabbage is a nice addition - I was surprised. Keep in slices, not chunks or chopped.

 

[Mylegsbig]

Kitchen, sweet, thank you for those ratios! Nope, just green tomatoes.

Would it do any harm to just toss ALL of them on the pit?

Also, if i throw the tomatillos on the pit, should i wrap them in foil?

How will i know when they are done?

Cheers!

 

[GotGarlic]

These are the ingredients i'm working with. I'm curious as to what Ratio i should use. I want it to be a little spicy. But not too spicy.

I'm curious how much of the onions,jalapenos, and the poblano i should use with the tomatillo. Also, how much lime juice and how many T of cilantro?

I will also be adding salt, but nothing else so far. I'm putting the pic up so it's easier for you guys to explain to me.

Also, i have a question. I have a BBQ pit and recently started using it. I want to give this salsa a smoky flavor.

Which of these ingredients should i cook on the pit? Not sure how the tomatillos would hold up, but i know the poblano and the jalapenos would be nice.

I was thinking if the tomatillos don't hold up on the pit, i can just roast em in the oven.

Can any of you guys just tell me how YOU would go about personally makin this salsa, cookin a few ingredients on the pit, and the general ratios you would use?

Thanks so much in advance.

Cheers,

Legsbig.

Hey, Legs. Just the other day I made the salsa verde from this recipe by Tyler Florence: Chicken Enchiladas with Roasted Tomatillo Chile Salsa Recipe: Recipes: Food Network I'll be making pork chile verde with it later in the winter.

I took out most of the seeds from the jalapenos but left a little of the ribs, so it was about medium-hot heat when done. The tomatillos will get very soft and sometimes a bit watery when they're done. I would roast them rather than put them on the grill. The cumin will give it a smoky flavor, but you could also grill the peppers if you want. HTH.

 

[Mylegsbig]

Awesome! Only problem is i have no idea how much those tomatillos i have weigh.

Just by eyeballing them in that pic, what would you say?

 

[GotGarlic]

I'm gonna guess about 3/4 of a pound. If you can get 2-3 more, it would probably help. Just for this purpose (as well as recipes I sometimes find that use grams in the measurements), I got an analog scale from WalMart for about $8. Or, you could put the tomatillos in a basket and hold it in one hand while holding a 1-lb. can of something in your other hand and see how they compare.

 

[Mylegsbig]

Cheers, good call friend.

 

[Mylegsbig]

Okay im having some nervousness with these tomatillos.

Im roasting them at 360 in my convection oven and was just gonna roast them until they kind of burst.

Am i going about this wrong?

 

[GotGarlic]

Okay im having some nervousness with these tomatillos.

Im roasting them at 360 in my convection oven and was just gonna roast them until they kind of burst.

Am i going about this wrong?

No, they do that Just pour the juice in the food processor along with the roasted veggies and whiz it all up. The first time I roasted them, I had lots of juice and some skins and seeds - they were unrecognizable. Still tasted good.

 

[Mylegsbig]

Salsa came out absolutely amazing.

Thanks so much.

 

[GotGarlic]

Salsa came out absolutely amazing.

Thanks so much.

Excellent Glad I could help.