Friday, November 27, 2009

Fresh salsas - red & green

Red salsa

2-4 tomatoes
1/2-1 onion
1 jalapeno or habanero chile
1/2 cup fresh cilantro, chopped
fresh lime juice
salt & pepper

On a grill or a gas cooktop, roast the tomatoes, onions, and chili,turning occasionally, until they are blackened and soft. Chop tomatoes and onions into large dice, and place in a bowl with the cilantro. Chop the chili finely and some of it. Season with salt, lime juice, and taste. Add more chili, salt, lime if needed.

Green salsa

1/2 dozen tomatillos or 1 can
1 onion, chopped
1 garlic clove, chopped
1 jalapeno or habanero chili
1-3 tbl olive oil
1/2 cup fresh cilantro, chopped
lime juice
salt & pepper

If using fresh tomatillos, boil them until soft. If using canned, drain the can.
Saute onion & garlic in olive oil. Add half of the chili and the tomatillos. Saute, smashing the tomatillos with a potato masher or fork. Place in blender & puree. Add chopped cilantro, lime juice, salt & pepper. Taste and add remaining chili if needed.

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