Per a request, this is my basic salsa recipe (enjoy this one, Tom). The great thing about salsa is that you can tweak it left and right to make the kind of salsa that suits your taste. Do you like cilantro, add an entire bunch (I do, it’s one of my favorite flavors). Hot or mild, play with the jalapeno to taste. Add a few chipotle peppers if you like it smokey. There are endless ways you can modify this recipe to make something incredible. I’m a huge fan of green salsa made with tomatillos, and I’ve even made salsa with spirits and odd spices. My point is that this is a great basic recipe and I challenge you to make it your own. Your taste buds will thank me.
Ingredients:
3 large tomatoes
3 cloves garlic
1/4 cup red onion
2 tablespoons chopped fresh cilantro
1 tablespoon green jalapeno chilies
2 to 3 tablespoons fresh lime juice
1/2 teaspoon salt
Directions:
The easiest way to make this is to place all the ingredients in a food processor and pulse slowly until all ingredients are chopped but not pureed. I like a thick salsa, so I often add the garlic, lime juice and salt first, pulse (to get the garlic chopped well) then add the remaining ingredients and roughly process.
If you don’t have a food processor, or prefer to not use one, just chop up all the ingredients and mix together in a bowl. It is that easy. Sprinkle with a little dried cilantro, or even thyme or Mexican oregano for garnish.
This is a surprisingly good take on salsa verde, the caramelization of the vegetables adds a wonderful depth of flavor to the classic salsa. I like to serve this warm with tortilla chips, but it works well in place of guacamole, or even with guacamole in tacos and fajitas. I often make it with the green chilies (without the pith and seeds) for a less spicy dish, but the chilies give the salsa a more nuanced character, so I like to include them.
Ingredients
2 pounds of tomatillos (husk removed)
6 green chilies (if you like it spicy)
1/2 of a medium onion, left intact, not cut up
2 garlic cloves
6 sprigs of cilantro leaves, including stem
1 teaspoon lime juice
3 tablespoons vegetable oil
salt to taste
Directions
1. Cut the tomatillos into quarters. If you are using the green chilies, you can remove the seeds and the pith (white ribs) if you like them less spicy, or keep them if you like more heat). Heat the oil in a pan and add the tomatillos, chilies, onion, and garlic. Cook over a medium-high heat, moving the items periodically to prevent them from burning. Cook the vegetables until they have turned a nice brown color, indicating that caramelization has begun. The tomatillos will cook down and lose a lot of moisture, this is normal.
2. When the vegetables have caramelized, place them in a blender or food processor, add the cilantro, lime juice and salt, and puree until smooth. Place in a bowl and serve.
This dish can be served on its own as a dip, or used on food. It can also be served warm or chilled in the refrigerator until ready to use, it will taste great either way.
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