It is SO easy to make fresh salsa. The result is amazingly better than salsa from a bottle -- and healthier, too! These salsas are so fresh, delicious, and satisfying that they make a special meal out of practically anything from traditional Tex-Mex dishes like tacos or enchiladas to chicken breast or fish...even scrambled eggs (or an omelet). I especially like the tomatillo sauce on a chicken taco salad or soft tacos with portabello mushrooms, chicken, and creme fraiche. I confess to sometimes having the tomato salsa by itself as a snack. If you add some chopped mango and pineapple to the tomato salsa you have an approximation of the salsa at the Hula Hut in Austin, which is especially good with fish. Of course, both salsas are great with chips or tortillas, too. I like the fresh jalapenos with seeds and membranes removed, but you can use the brined jalapenos if you prefer that more pungent flavor...and if you really like the burn by all means leave the seeds and membranes! Serrano chiles are also good in either recipe...
As is the case with most of the recipes on this blog, this one comes with many memories of good friends and good times. These recipes were given to me by my friend Michael Obranovich, master potter and gourmet chef, when I bought a beautiful hand crafted tortilla warmer from him.
Salsa de Tomatillos
3/4 pound fresh tomatillos, husks removed, cut into quarters (or canned, quartered)
2 medium fresh serrano chiles (or fresh jalapenos), stems, seeds, and membranes removed,chopped
3 tablespoons fresh white onion, chopped
1/2 teaspoon garlic, minced
3 tablespoons cilantro, chopped
1 heaping teaspoon salt
Place ingredients in blender and blend just a few seconds -- until thick and chunky but not pureed.
Tomato Salsa
3 or 4 small fresh jalapenos, stems, seeds, and membranes removed, chopped
1 teaspoon white vinegar
1/2 heaping teaspoon salt
1/4 cup coarsely chopped white onion
1 can diced tomatoes
(2 tablespoons chopped cilantro)
Place ingredients in blender and blend just a few seconds -- until thick and chunky but not pureed.
