Three Amigos Salsa

Salsa Verde

Ingredients

8 tomatillos

1 onion, coarsely chopped

2 cloves garlic

2 arbol dried chiles or other mild dried red chiles (about 2 Tbsp)

juice of 1 lime

2 Tbsp fresh cilantro

1 Tbsp fresh oregano or 1 tsp dried oregano

1 tsp salt (more to taste)

Directions

Husk and rinse tomatillos. Place in a saucepan and cover with water. Bring to a boil, reduce to simmer and cook until tomatillos are softened, about 5 minutes. Remove from saucepan and reserve 1/2 cup of cooking liquid.

Place all ingredients in a blender and puree until smooth.  Add more salt if necessary. Chill for 2 hours before serving.

Roasted Red Salsa

Ingredients

8 plum tomatoes, quartered

1 onion, peeled and quartered

2 jalapenos, seeded and cut in strips

3 cloves garlic, unpeeled

2 Tbsp fresh cilantro

1 Tbsp fresh oregano or 1 tsp dried oregano

1½ tsp salt (more to taste)

Directions

Preheat broiler. Line a large baking sheet with foil. Place tomatoes, onion, jalapenos and garlic on prepared sheet and broil until charred, 8 to 10 minutes. Cool slightly, peel garlic and add all vegetables and any accumulated juice to the blender. Add remaining ingredients and puree until smooth. Add more salt if necessary. Chill for 2 hours before serving.

Guacamole

Ingredients

2 avocados, peeled and seeded

1 clove garlic, very finely minced

juice of 1 lime

1 tsp salt (more to taste)

1/2 tsp hot sauce (more to taste)

Directions

Mash avocado (a potato masher works well here) with garlic, lime juice, salt and hot sauce. Taste for seasoning. Can be prepared 2 hours ahead of serving time.

We like this very basic guacamole, but add chopped tomatoes, chopped onions, and/ or cilantro if so desired.

© Deer One Publishing 2017