Salsa Six Ways

Tomorrow is my birthday. Every year I make a bunch of different salsa recipes --  to go with an industrial size  box of corn tortilla chips. Yummy.

This year I made six different kinds, plus guacamole. Most of them are spicy. Here are some recipes:

Roja Sala:

produce bag full of Roma tomatoes

2 onions

10 serrano peppers (adjust to desired heat level)

8-10 cloves garlic

1-2 Tbsp salt (to taste)

1 bunch of cilantro (or to taste)

lemon juice (optional)

Halve the tomatoes, quarter the onions. Roast in the oven at 375 until peppers look charred, onions look translucent and tomatoes are soft. Blend with salt and cilantro. Makes 2 qts.

Fire Salsa:

1 onion, sliced

olive oil

32oz diced tomatoes

4 cloves roasted garlic (much less if raw)

½ cup cilantro

4 chipoltes in adobo

¼ cup red wine vinegar

1 TBL salt

Saute onion in skillet until tender. Add ingredients to blender, puree. Makes about 1 qt.

(Fire Salsa original post)


Chuy's Salsa:

2 quarts water

½ lb tomatillos

5 oz serranos, whole

1 lb green chiles (or 3 cans)

⅓ cup cilantro

3 medium cloves garlic

1 onion, chopped

2 tbl salt

All ingredients except salt in large pot, boil 30 min. Strain, saving juice. Now add the salt. Blend solid ingredients, and add back ½ the strained out liquid. Makes nearly 2 qts. Hot!

Chipolte Tomatillo:

3 lbs tomatillos

3 cloves garlic

1 tbps salt

6 chipoltes en adobo

1 bunch of cilantro (or to taste)

7oz can of green chiles

lemon juice (optional)

Broil the tomatillos and the garlic until blackened. Drain most of the water. Place in blender with cilantro, salt, green chiles. Blend till smooth. Makes 1 qt.

Tomatillo Avocado:

1 lb tomatillos

1 avocado

1 serrano pepper

3/4 cup fresh cilantro

2 tbsp fresh lemon juice

1 tsp salt

All into blender, puree. Makes less than a qt.  Not spicy like the others, good for the kids.

Regular Salsa:

1/4 onion

large serrano pepper, sliced

dash garlic powder

salt

good squirt of lemon juice

handful of cilantro

32oz of diced tomatoes (2 cans)

All in blender, puree. This one is intentionally vague. Keep changing amounts until you get a feel for it. Slice the pepper, avoids large chunks. We make this one once or twice a week, and eat it on everything.

All the salsas in a row - left to right: Tomatillo Avocado, Fire, Regular, Chipolte, Roja, Chuys.