Rachael Ray: Gwyneth Paltrow Roasted Tomato & Tomatillo Salsas

Rachael Ray: Gwyneth Paltrow’s Roasted Tomato & Tomatillo Salsas

Gwyneth Paltrow, author of “It’s All Easy,” joined The Rachael Ray Show once again. This time, she shared recipes from her new book that are incredibly easy to put together but loaded with delicious flavor! Gwyneth prepared two recipes perfect for Cinco de Mayo. To take taco Tuesday to a whole new level, Gwyneth also shared two of her homemade salsa recipes. Her Roasted Tomato Salsa and Tomatillo Salsa are delicious, refreshing, and just what you need to add flavor to your favorite Mexican dish.

Click next page to find out how to make these two salsas at home.

Rachael Ray: Gwyneth Paltrow Salsa Recipe Ingredients

For the Roasted Tomato Salsa:

• 4 garlic cloves – unpeeled
• olive oil
• 3 small dried chipotle peppers
• freshly ground black pepper
• 8 plum tomatoes – cut in half
• 1 small white onion – cut into quarters + 1/2 small white onion – roughly chopped
• salt
• 1/2 C chopped fresh cilantro

For the Tomatillo Salsa:

• 1/2 medium white onion – cut into 1/2-inch slices
• 1 jalapeno
• 1 small bunch fresh cilantro – chopped
• 1 1/2 lbs tomatillos (approximately 20) – husks removed, washed well
• 2 garlic cloves – unpeeled, smashed
• salt

Gwyneth Paltrow: Rachael Ray Salsa Recipe Directions

For the Roasted Tomato Salsa:

1. Preheat the oven to 450 degrees
2. Put the tomatoes, quartered onion, and garlic cloves on a baking sheet
3. Drizzle with olive oil and season with salt
4. Roast for 30 minutes
5. While the vegetables are roasting, toast the chipotles in a small, dry saute pan for about a minute
6. Transfer to a bowl, then cover with boiling water to re-hydrate
7. When the veggies are well-browned and soft, take them outof the oven and let cool to room temperature
8. While the vegetables cool, remove the chipotles from the water, then tear them in half
9. Remove most of the seeds, then roughly chop the chipotles
10. Add them to the bowl of a food processor with the roasted veggies, cilantro, and roughly chopped onion
11. Pulse until almost smooth
12. Season with salt and pepper as needed

For the Tomatillo Salsa:

1. Preheat the oven to 400 degrees
2. Put the garlic, tomatillos, jalapeno, and onion on a baking sheet lined with aluminum foil
3. Roast for 20 minutes
4. Remove the stem from the jalapeno and the skin from the garlic cloves
5. Blend everything in a food processor until mostly smooth
6. Season with salt and let cool to room temperature
7. When the salsa has cooled, add the cilantro
8. Serve or store in the fridge for up to a week