Salsa is something we enjoy all times of day, whether it tops our scrambled eggs at breakfast, serves as a snack with tortilla chips for lunch, or is included in our dinner burritos. Pre-made salsa is available in the grocery store and some markets have even begun selling it freshly made and prepackaged. However, the best salsa is still made at home with fresh vegetables.
Spicy Salsa (if you like your salsa on the spicy side, you will love this recipe!)
You will need:
• 4 medium tomatoes, halved
• 1 garlic clove, crushed
• ½ cup fresh cilantro leaves
• 2 tablespoons fresh orange juice
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon red pepper flakes
• Freshly ground black pepper
• Kosher salt
• Food processor
• Small bowl
Step 1: Put the garlic, tomatoes, cilantro, orange juice, red pepper flakes, and olive oil into the food processor container. Pulse these ingredients until they are combined but chunky.
Step 2: Season to taste with pepper and salt. Pour the salsa into the bowl and serve it with tortilla chips or add it to a main dish.
Salsa Verde (some people prefer green salsa to red)
You will need:
• 1 ½ pounds tomatillos with husks removed
• 1 garlic clove
• 1 Serrano chile (optional)
• 1 cup chopped white onion
• ½ cup fresh cilantro leaves, chopped
• 1 teaspoon kosher salt and additional for seasoning
• Grated Cotija cheese or queso fresco (optional)
• Large pot
• Mixing spoon
• Serving bowl
Step 1: Rinse tomatillos in warm water. Place them into the pot and add enough warm water to cover them. Bring tomatillos to a boil on medium heat. Reduce heat and simmer tomatillos uncovered about 10 minutes or until their color changes and they are soft and cooked but not falling apart.
Step 2: Add the garlic clove, tomatillos, chile, and 1 teaspoon salt to a blender container. Puree until these ingredients are smooth. Stir in onion and chopped cilantro.
Step 3: Taste to see if the salsa is salty enough and if it is not, add more. Transfer the salsa to the serving bowl and garnish with the cheese, if desired.