Carlitos Cafe y Cantina, Santa Barbara, I want the Salsa Quemada recipe
The Salsa Quemada at Carlitos Cafe y Cantina on State Street in Santa Barbara is the best salsa I have ever had. I now live in Northern California and am dying for that flavor that I can't find anywhere else. Over the years I have tried many recipes from the internet and cookbooks and have not come close yet. I know it has tomatillos, cilantro, white onion, and serranos. The ingredients are burnt, or maybe smoked? I have triend many different combinations and additions to this with no luck. Does anyone have any clues to how this is made I would love to hear it.
Here are a few tips. Use a cast iron grill (comal) to blacken serranos and half of onion. Do this outside or with good vent. If salsa desired is less than deep red (orange to greenish) then blacken green onions and add white onion fresh. Also if hint of sweetness or fruit flavor is wanted,
orange juice/orange zest is used. Trendy addition is tarragon.