A salsa on the sweet side with just a bit of heat. This recipe always reminds me of the Florida coast where green tomatoes, crisp clean flavors and ocean breezes are always in abundance. The crunchy freshness of the green tomatoes in this salsa provides an unexpected flavor tier. It pairs well with grilled or fried fish as well as grilled chicken and atop cheese on crackers.
The salsa achieves a smokiness by charring the vegetables all the vegetables except the green tomatoes under the broiler. Combining yellow peppers and poblano peppers in the salsa creates a subtle sweet heat. Note the small amount of molasses in the salsa. Do not omit or substitute. It may seem minuet but greatly impacts the flavor.
1 T garlic infused extra virgin olive oil
1 small yellow onion, cut crosswise into 1/2 inch slices
8 medium tomatillos, about 1/2 pound total
1 medium yellow bell pepper
1 medium poblano pepper
1/4 cup lightly packed fresh cilantro leaves
1 medium garlic clove, crushed
1/2 t molasses
3/4 t kosher salt