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
Slice the top from the green tomatoes. Slice and then coarsely dice. Set aside.
Heat oven to broil. Move top oven rack to 2nd to top slot under broiler. Cut the onion crosswise into ½” slices. Rinse the peppers. Cut into ½” crosswise slices and remove seeds. Brush onion and peppers with the garlic infused olive oil. Place on a wire rack over a sided baking sheet. Place in oven and broil until all have a light char, 6-8 minutes, turning as needed. Remove from the oven.
Place the onions on a cutting board to slightly cool. Place the peppers in a paper bag and seal. Transfer the onions to a food processor. When the peppers are cool enough to handle, remove and discard the skin. Use kitchen rubber gloves to protect your hands from the heat of the poblano chili. Add the peppers to the food processor. Slice into ½” slices and then dice. Add the tomatoes and remaining salsa ingredients to the food processor. Pulse processes until slightly chunky.
Place in bowl and let sit at room temperature.