8 ounces (5 to 6 medium) tomatillos, husked and rinsed
Fresh hot green chiles, to taste (roughly 2 serranos or 1 jalapeno), stemmed
5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
Scant 1/4 cup finely chopped onion
Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don’t want to live without.
For the All-Raw version:
Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
For the Roasted version:
Preheat a broiler.
Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
1 can black beans (drained)
2 can corn (drained)
1 can rotel
¼ cup fresh cilantro (or parsley if you don’t like cilantro)
½ small onion
2 tablespoon sugar
2 tablespoon lime juice
2 tablespoon Serrano pepper, or Jalapeno pepper
1 clove garlic
1/2 teaspoon Cumin
Combine all ingredients in a bowl except for lime juice and sugar- stir to combine. Add enough sugar to make it as sweet as you want and add enough lime juice to make it as tangy as you want.
Enjoy right away or let sit in refrigerator for 1-2 hours to combined flavors.
1 pineapple, peeled and cut into long strips
2 red bell peppers, cut in half and seeded
1 jalapeno, cut in half and seeded
2 small onions (or 1 large) cut in half
2 limes, cut in half
1 small bunch of Fresh cilantro, roughly chopped
Pinch of salt
Olive oil for grilling
Heat your grill until very hot. Drizzle produce lightly with oil and grill on all sides until charred. Grill everything except cilantro.
For the bell peppers, after they are grilled, remove the thin skin that will begin to separate from the soft flesh.
Chop all ingredients (except lime) into 1/4in pieces and combine in bowl. Add cilantro and squeeze grilled lime juice over salsa. Season with a touch of salt. Allow to sit for at least 20 minutes for flavors to meld.
6 to 7 Anaheim chiles, roasted and peeled
1 or 2 jalapeño peppers, roasted (optional)
½ teaspoon salt
3 cloves garlic, finely diced
1 (14.5-ounce) can Whole Tomatoes
¼ cup Tomato Sauce
In a food processor or blender, pulse the roasted and peeled chiles, jalapeño peppers (optional), salt, garlic, canned tomatoes, and tomato sauce for a few seconds. You do not want to puree it—chunky is best with this flavorful salsa.