I tend to prefer fresh salsas made with finely chopped raw ingredients. Last night, for a change, I made a blended salsa using roasted ingredients.
Poblano, jalapeño and Serrano chiles, tomatillos, onion, garlic and tomatoes were coated with olive oil, sprinkled with kosher salt and roasted in a 425ºF oven with fan. It didn’t take long.
The charred veggies and the liquid they exuded were transferred into a bowl and pulse blended briefly with an immersion blender. I knew before choosing to include the tomatoes that a red ingredient would result in a dirty orange color in the final product. I was going for flavor over appearance.
To the blended salsa I added crushed cumin seeds for flavor and a little turbinado sugar to balance the tartness of tomatillos. I didn’t add cilantro just yet because that would shorten the refrigerator life of the salsa.