As I mentioned in March’s Now Serving article, Spring and warmer weather brings in fresh produce and lighter meals. This month’s Now Serving is just that, with two made-from-scratch salsas for any occasion, like chips, tacos, or even eggs! As always, you can make this salsa your own by adding or subtracting the amount of ingredients to suit your taste! Now Serving Red Salsa and Green Salsa!
Red Salsa- makes 4 cups
5 Roma tomatoes, stem cut off
1 white onion, quartered
4 jalapenos, stem cut off
2 serrano peppers, stem cut off
3 large tomatillos, shell removed, and stem cut off
Garlic powder to taste (2 tsp)
Caldo De Res to taste (about 2 tbsp)
Cilantro, to taste (about 3 tbsp)
1. In a large stock pot, bring 3/4 full pot of water to a boil. Add the vegetables and boil until all can be easily pierced by a fork. Remove from heat.
2. Remove vegetables from water using a slotted spoon and add to a blender. Drain any excess water.
3. Blend until vegetables are liquid and add seasonings and cilantro. Blend well again and add any additional desired seasonings before blending again.
4. Pour into a bowl and serve!
Green Salsa- makes 4 cups
4 large tomatillos, shell and stem removed
3 serrano peppers, stem cut off
1 jalapeno, stem cut off
1 small white onion, diced
2 ripe avocados, skin and seed removed
1/3 cup of water
1/4 cup diced cilantro
1. In a large blender, add tomatillos, serranos, jalapeno, water, and cilantro. Blend until slightly chunky.
2. Add the two avocados and then blend again until it’s a guacamole consistency.
3. Transfer salsa from a blender to a medium bowl and add the desired amount of diced onion and salt.
4. Combine well and serve!
