I made a trio of salsas for Cinco de Mayo. The Green (roasted tomatillo) salsa is my favorite because I don't particularly care for tomatoes. The hit of the party was the restaurant style (red) salsa. And the pico de gallo was perfect for tacos.
So here's the recipes. You can add more or reduce the peppers to fit your spicy level needs. Also, if your spicy tolerance isn't very high you can also omit the habaneros.
Green Tomatillo Salsa:
What You'll Need:
- 1 pound tomatillos, husked
- 1 white onion, peeled and quartered
- 4 garlic cloves
- 4 jalapenos
- 1 to 2 habaneros
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
What You'll Do:
1. On a baking tray lined with foil, roast tomatillos, onion, garlic, habaneros, and jalapenos for 15 minutes at 350 degrees.
2. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
3. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Red Restaurant Style Salsa:
What You'll Need:
- 14 oz can diced tomatoes
- 10 oz can diced tomatoes with green peppers
- 1/2 small onion, roughly chopped
- 1 clove garlic, peeled and smashed
- 2 jalapenos, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground cumin
- Medium size handful of cilantro, washed
- Juice of 1 lime
What You'll Do:
1. Put all the ingredients in the base of a food processor until all the ingredients are finely chopped and salsa is desired consistency.
Pico de Gallo:
- 3 Tomatoes
- 1/4 cup Green Onions
- 1/2 cup chopped cilantro
- 1 to 2 jalapenos
- Juice of 1 lime
- Salt to taste
What You'll Do:
1. Dice tomatoes, dice green onions, and dice jalapenos.
2. Place in bowl, add lime juice, and salt. Mix together.
