Salsa, Two Ways. (Tomatillo and Tomato)

Saturday, August 9, 2014

tomatillo salsa and salsa roja {so sweet like sarah}

Green salsa, red salsa.  One is crisp and refreshing, the other has a little bite.  Pick a favorite - because I can't!

These salsas are one of my favorite salsas to make and some of the easiest one as well!  All you need is a food processor or a blender and you are on your way to a super tasty and refreshing salsa.  You can use these salsas is a side with tortilla chips or a topping for tacos, quesadillas, even rice and quinoa!

That brings me to the question of the day: What are you favorite salsa(s) and how do you like to use them?
tomatillo salsa and salsa roja {so sweet like sarah}

The tomatillo salsa is will literally take 5 minutes to throw together and it might be the best five minute decision you make in your life.  I will put this salsa on almost anything - chicken, tacos, quinoa, etc.  It's also great on it's own with chips... or just a spoonful of the salsa itself. :)

tomatillo salsa and salsa roja {so sweet like sarah}

Tomatillo Salsa
Yield: 3 cups
5 tomatillos, cut into wedges
1/2 c. cilantro, stems removed
2 Tbsp. lime juice
1/4 medium onion, cut in half*
Sea salt, to taste

1.  Add all ingredients, except sea salt, to food processor or blender and mix until smooth.  If you are using a food processor, you may need to do this in batches.  Add sea salt to taste.

2.  Refrigerate for about 1 hour or until ready to use.

tomatillo salsa and salsa roja {so sweet like sarah}

The second salsa is just as easy to prepare.  While there is minimal chopping, you do need to add a step in to boil the tomato, onion, and pepper.   If you were going for a fresh and raw salsa, you could easily skip this step.

Tomato Salsa
Yield: 2 cups
3 roma tomatoes, cut in half
1/2 medium onion, cut in fourths*
1 serrano pepper, membranes and seeds removed
1/4 c. cilantro, stems removed
1 garlic clove
1 tsp. sea salt

1.  Boil two cups of water on stovetop.  After cutting up tomatoes, onion, and serrano pepper as listed above, place these three items in boiling water and allow to cook for at least 5 minutes.

2.  Drain ingredients and allow to cool for at least one minute.  Transfer to food processor.

3.  Add remaining ingredients to food processor, except salt.  Process until a smooth consistency is reached.  Add sea salt (and more to taste, if desired).

4.  Serve immediately or place in fridge to chill until ready to use.

Salsa Roja adapted from In Mama Maggie's Kitchen

*I normally use sweet or Vidalia onions when cooking.  Feel free to use these as well or substitute a white onion instead.

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