Welcome to show me the car you dot com.

I'm a New Jersey and I'm Hittle, and today we're making a roasted tomato salsa.

So something yummy for any kind of gatherings you have coming up.

It's a great dip and chip starter, or you can use it to a company like any kind of Mexican dish that you're preparing.

So it's really easy recipe.

Let's get started that's supposed to go out.

What done with you is so most people think that Tom Mateos are tomatoes, which they look like tomatoes, but they're not really tomatoes.

They're not green tomatoes.

They have this weird little paper he film over them.

So when you have to use these to Mateos, you have to be sure you have to take this paper.

He film out all the way out and then washing really nicely because they do have a sticky film over it.

So wash it with a little warm water and get all that sticking this out and you're ready to go.

So basically, Tom, adios, our little sour.

So that's where the flavor comes from, and it's It's a fruit, basically, and if you cannot find the materials you can use either underwrite right tomatoes.

Just basically that are a little sour and use a little extra lime juice and look just us fine.

But you can also, so this make the same dish with red tomatoes.

If you can't even find green tomatoes and it works out really well and it's a very recipe happens already washed and cut them got the summiteers.

Basically, we've just cut him in half with this and we're using about £1 of tomatoes.

So here I have a flat baking dish and it's It's wide, it's big, and I've lined it with foil.

Now, this is a lot of juice that comes out of this.

So you do want to use something that has a little bit of height that can capture all the juices.

You don't want it falling, going all over your oven.

So we have lined it just for easy cleanup, and I'm just gonna spray it lightly on you're gonna just put out a body is in there.

You're gonna put the cut side down so that the the skin gets a nice charge look and flavor, and we're gonna be putting this in the oven on broil.

It's actually already on, so it's nice and ready by the time we get this all sorted out.

So the rest of our ingredients we have some jalapeno peppers and you can use jalapeno.

Or you can use Serrano.

And if you want a little more kick, use the Serrano peppers, which are a little hotter.

You wanted to know for the really braves, go ahead is that habanero?

But if you don't want a lot of spice and you know even less than the jalapenos, basically you can be seed the jalapeno newsom, but we wanted spicy, so we're gonna go ahead and use it all the way, and it's again to taste.

So we're using about four of them four jalapenos for about a £1 of materials.

Again cut side down.

And we have one medium onions that we've quartered and just open it up a little bit so and keep it at a distance.

That way, everything gets evenly cooked and it's not crowded, and we're using about six large close of garlic, and I'm gonna again lightly just sprayed on top and it goes into the oven.

It's on broil.

It's on high and it's close to the top element.

But please keep an eye on it.

You just want a nice brown look on the talk.

So all our veggies air out of the oven now.

It took about 10 minutes.

It could take anywhere from 5 to 10 minutes, depending on how close you put it up to the elemental and how powerful your oven is.

I want you to do so, but I think this is perfect.

Look at this.

We got a few spots.

You want to keep the retain the green of possible, but honestly, it'll taste good either way, right.

And those few little chart portions once you grind it all up well, kind of spread throughout the entire salsa and flavor.

Everything's just just perfect.

And we'll just move it up and down a little, so it just cools down faster.

Now we are going to be putting it in the food processor.

So you do want it to go down just a little bit.

And this is a great salt that can be had warm or cold tastes.

Great.

Either way, if you're gonna serve it warm, then I suggest, but this in the food processor, get the whole process going and then add in the salon drones and chopped cilantro so that it doesn't wilt as fast.

But if you are gonna have it cold, even let it cool down totally then just, you know, go ahead and wait for it to cool down.

And he could put the salon draw and then just give it a world together.

So what we did be transferred the Tom adios and everything into a ball and stuck it in the freezer for a little while.

So cool down a little faster.

So it's not super hot, and it's perfect now, So I'm gonna add it to my food processor.

You can see a lot of liquid came out of those two Mateos as it was just sitting there.

Here we have some fresh cilantro, a nice big handful.

We're using the stems, and the leaves are just gonna give it a rough chop.

And also add this to the food processor to this.

We're gonna add about half a teaspoon of roasted cumin powder, just a little bit of salt.

He can always adjust later, and to balance the tartness, you're gonna just a little bit off sugars.

About half a teaspoon and some fresh lime juice.

Now lie muses always to taste depending on how tart you're too much use happened to be.

Let me just gonna pulse it.

They don't want to, uh, least for the salt so you don't want it to be a smooth paste.

Of course, actually, you can do it if you like to, but we're gonna keep it a little chunky, So there is some texture.

So we're just gonna posit just happy through the process.

Just push it down a little bit.

And honestly, you can pulse it as much as you like or make it as smooth as you like.

Stew Tate.

So our tomatillo salsa is ready now, Here it is, all mixed together, and we adjusted Lyman's salt and everything to our taste.

And it's perfect right now, but we wanted to share one other thing with you.

Here's this also that we made a little earlier and look at it looks completely different.

It's the same.

But we just let the char a little longer.

So it had more black spots on it.

In fact, even turned the the drama t o and everything around a little bit more.

Give it to chart.

Look from both sides so it would have a more smoky flavor.

But I know a lot of people don't like that.

They like the freshness of the two tone video, and either way, it dates really good.

But it's it's exact same recipe.

If you let it go in the oven on your bullet broiler for another 10 minutes or so, you get something like that.

So it's a good versatile.

It's also so you can use this on, you know, like we mentioned with chips.

Of course, uh, you can have it as a side and any kind of Mexican dish our meal are.

You can even put it on top off enchiladas.

It gives that the committee with green sauce right?

Just excellent.

Of course.

I think you might have to smooth down a little bit more, make it more saucy, and that's about it.

It tastes even good on eggs.

Oh, you know, like omelets are scrambled eggs or something takes that isn't that so.