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Hot Hot Hot…

Salsa Intro

Did you ever hear that saying as a kid, “If you can’t beat them, join them,”? Well I had an epiphany this week with regards to this heat wave gripping the country.  If I can’t beat the heat, then I will join it!  Today’s post is all about SALSA!! OLE!

As a native Texan of Mexican decent,  salsa is quite an integral part of life.  It is added to almost any recipe for flavor and kick! Its such a versatile condiment, that in fact, there are hundreds of different iterations and possibilities.

Today, you get an introduction to three of my favorites: traditional tomato salsa, tomatillo salsa, and sweet and spicy mango salsa! Traditional tomato salsa is my husband, James, favorite – but alas variety is the spice of life (pun most definitely intended)!

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Mango Salsa is probably the easiest of the three.  It requires no cooking, only chopping, and it’s ready to go.

  • 1 mango
  • 1-2 tbsp red onion
  • 1 jalapeño
  • 1-2 tbsp cilantro
  • 1 avocado
  • 1 lime
  • 1 garlic clove

Finely chop the onion, jalapeño, mango, cilantro, garlic and avocado and put in a bowl together.

Season with salt and pepper and squeeze the lime over it. Its up to you if you want more onion, cilantro, or jalapeño, but I find this is the best balance of flavors.

Enjoy with fish tacos or tortilla chips as an appetizer.

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Now for the tomato and tomatillo salsas you do need to roast the tomatoes, peppers, and onion.  This helps get some of the liquid out of the tomatoes so your salsa isn’t too watery.  It also gives the salsa a really nice flavor! Take care to not roast the garlic cloves as the roasted garlic can overpower the flavor.

Tomato Salsa

  • 1lb Roma or Plum tomatoes
  • 2-5 jalapeños
  • 2-3 garlic cloves
  • salt and pepper to taste

Tomatillo Salsa

  • 1lb of tomatillos
  • 1-4 serrano peppers
  • 1/3 white onion
  • 1-2 garlic cloves
  • salt and pepper to taste

Remove the husks from the tomatillos and thoroughly wash all vegetables before using them.

For both salsas, roast the ingredients minus the garlic cloves in a 400F oven for 20-25minutes until the tomatoes blister and start to brown.

Remove from the oven and let cool for a few minutes.  If you are really eager to have salsa, you can blend these when they’re hot, but you need to make sure to break apart the tomatoes and peppers to avoid a salsa explosion all over your kitchen! I may or may not have learned this the hard way…

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Blend each salsa’s ingredients separately adding peppers in one at a time to temper the heat.  Taste as you go to get your desired level of heat. Every now and again you get some seriously spicy jalapeños and serranos that will make a grown man cry!

Finally, enjoy! These salsas are delicious with fish, meat, eggs, avocado, chips, beans… you get the point.  Enjoy salsa however you want, the possibilities are truly endless!

Buen Provecho!

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5 thoughts on “Hot Hot Hot…

  1. […] simple breakfast to make, and a seriously delicious one at that! Once you’ve perfected your salsas, you are ready for the next […]

  2. […] I served it with this really delicious red cabbage slaw and all of our salsas! […]

  3. […] oz tomatillo salsa (homemade or […]

  4. […] I made a quick salsa following my usual recipe, but without roasting the tomato and jalapeños first.  I do prefer the roasted version, but this […]

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