Masala Potato Chips, Roasted Salsa Verde and Salsa Roja

Ingredients

• 1 lb Tomatillos (About 8-10 medium, husks removed and rinsed)
• 2 pcs Jalapeño Peppers (Stems removed)
• 0.5 pcs White Onion (Medium, peeled and quartered)
• 3 cloves Garlic (Unpeeled)
• 0.5 cup Cilantro (Loosely packed leaves and tender stems)
• 2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
• 0.75 tsp Salt (Or to taste)
• 0.25 cup Water (If needed for blending)

Instructions

1. 1

   Roast the Vegetables

   • Position an oven rack about 6 inches from the heating element and preheat your oven's broiler to high.
   • Line a baking sheet with foil for easy cleanup. Arrange the husked tomatillos, whole jalapeños, and onion quarters on the sheet. Add the unpeeled garlic cloves, ensuring nothing is overcrowded.
   • Place the baking sheet under the broiler. Broil for 5-7 minutes, until the tops of the vegetables are blistered and blackened in spots.
   • Using tongs, carefully flip the vegetables. Return to the broiler and cook for another 4-6 minutes, until the other side is also well-charred. Keep a close eye to prevent them from turning to ash.
2. 2

   Blend the Salsa

   • Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes, until they are safe to handle.
   • Once cooled, squeeze the soft, roasted garlic from its papery skin directly into a blender or food processor.
   • Add the roasted tomatillos (and any juices from the pan), jalapeños, and onion to the blender.
   • Add the fresh cilantro, lime juice, and salt.
   • Pulse the blender 5-6 times for a chunky salsa, or blend until smooth for a thinner consistency. If the salsa is too thick to blend properly, add a tablespoon of water at a time until it reaches your desired texture.
3. 3

   Season and Serve

   • Pour the salsa into a serving bowl. Taste and adjust the seasoning, adding more salt for flavor or a bit more lime juice for brightness if needed.
   • Serve immediately while still warm from the roasting process, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld and deepen. The salsa will thicken slightly as it cools.

Ingredients

• 450 g Roma Tomatoes (About 5-6 tomatoes, halved)
• 1 pcs White Onion (Small, peeled and quartered)
• 2 pcs Jalapeño Peppers (Stems removed, halved lengthwise)
• 3 cloves Garlic (Peeled)
• 1 tbsp Vegetable Oil
• 0.5 cup Cilantro (Loosely packed, including tender stems)
• 2 tbsp Lime Juice (From about 1 lime)
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Ground Cumin
• 0.5 tsp Sugar (Optional, to balance acidity)

Instructions

1. 1

   Roast the Vegetables

   • Position an oven rack about 6 inches from the broiler and preheat the broiler to high.
   • On a foil-lined baking sheet, toss the halved tomatoes, quartered onion, jalapeños, and whole garlic cloves with vegetable oil.
   • Arrange the vegetables in a single layer, with the tomatoes and jalapeños cut-side down.
   • Broil for 10-15 minutes, turning the vegetables halfway through, until they are softened and have deep, charred blisters in spots. Keep a close eye to prevent burning.
2. 2

   Cool and Blend

   • Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes until they are safe to handle.
   • Carefully transfer the roasted vegetables and any accumulated juices from the pan into a blender or food processor.
   • Add the fresh cilantro, lime juice, salt, ground cumin, and optional sugar.
   • Pulse 5-8 times for a chunky salsa, or a few more times for a smoother consistency. Be careful not to over-blend into a thin puree.
3. 3

   Chill and Serve