We L·O·V·E Salsa!

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I went on salsa frenzy. All I could think of was salsa! What’s not to love about it?!  At my house, you’ll find chips and salsa. Salsa can be customized to one’s liking so there are many ways to make it. I typically use Serrano peppers or jalapeños. I learned that Serrano peppers are smaller in appearance with a bit more kick. Jalapeños are less spicy and are easier to handle. You can choose the level of heat in your salsa by using these two peppers. Chile piquín is another story. It’s so hot, you’ll be chugging down a gallon of milk in 60 seconds.

I’ve always done a red tomato salsa (Roma tomatoes, onion, garlic, cilantro, lime, salt and Serrano or jalapeño peppers), but recently, I’ve been experimenting with tomatillo salsa, also known as Salsa Verde. It consists of tomatillos, Serrano peppers, onion, garlic, and salt. It’s all about balancing each ingredient with the other. You cook the tomatillos in water until they reach a dark green color. If the skin splits they become acidic: you want to avoid this. It’s mouthwatering delicious! It would go great on a tender beef flank steak or on chicken chimichangas!

I went to a local farm’s produce store and bought these giant tomatoes. The color and texture were perfect for my salsa. The fresher you can get your ingredients the better, always.

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My Red Salsa:

4 large tomatoes
2 Serrano peppers
1/4 of a medium yellow onion
2 garlic cloves, whole, peeled
1/2 bunch of cilantro
Juice of one lime
Salt to taste

In a medium-size pot, add 6 cups of water, tomatoes, onion, and peppers.on medium-low heat, cook these ingredientsfor about 10 minutes.
Put the ingredients from the pot,minus the water, with the garlic and cilantro in a blender or food processor and combine well. Add the lime juice and season with salt to taste.

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My Tomatillo Salsa:

4-6 tomatillos, peeled and washed
1/4 of a medium yellow onion
2 garlic cloves, whole, peeled
Salt to taste

In a medium pot bring water to a boil. Place tomatillos and onion in the pot and cook until the tomatillos have reached a dark skin color. Be careful the skin doesn’t split open. Put the tomatillos and onion with the rest of the ingredients in a blender. Blend until well combined. Serve with corn tortilla chips and enjoy!

 

 

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