Tres Salsas

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On this trip to Mexico we hardly ate out, cooking most meals in our palapa’s kitchen. Our rental was well equipped with all of the necessary kitchen utensils needed for tacos, fajitas, ceviche, and of course, salsa. I made a few different kinds, and plenty of each to store in the fridge for poolside snacking, and sit down meals alike. Here are three of my favorite salsa recipes that have been perfected over the past few years. A red salsa fresca, green sautéed tomatillo, and fresh, chunky pico de gallo. The red is great on eggs, chips, and mixed into rice for a Spanish rice side. The green is awesome on tacos or on top of chicken enchiladas for Enchiladas Suizas. The pico is delicious by itself, or mixed into avocado for a quick guacamole. Use your imagination, the spicy possibilities are endless. ***An immersion blender is a lifesaver when making salsa!!!

Salsa Fresca
Tomatoes (10)
Red Onion (1 large)
Serrano Peppers (5)
Cilantro (1 cup chopped)
Garlic (4 toes)
Limes (4)
Red Wine Vinegar (1tbsp)
Olive Oil (1 tbsp)

Wash tomatoes, halve, and squeeze seeds (this is important or your salsa will be watery). Dice onion, peppers, cilantro, garlic. Juice limes and put aside. Sauté jalapeños and garlic in olive oil for two minutes until fragrant. Add all ingredients into a large mixing bowl, juice, and vinegar included. Use an immersion blender to purée everything until uniform in texture, but still has some texture to it. Add salt and fresh cracked pepper to taste.

Tomatillo Salsa
Tomatillos (12 medium)
Yellow Onion (1 medium)
Serrano Peppers (4)
Garlic (5 toes)
Cilantro (1/2 cup chopped)
Limes (2)
Olive Oil (1 tbsp)

Remove husks from tomatillos, and wash well. Cut in half and place face down in a sauté pan with olive oil. Sauté for 10 minutes on medium until softened, and browned. Juice limes, chop onion, peppers, garlic, cilantro. Add all ingredients into a mixing bowl, and purée with an immersion blender. Add salt and pepper to taste.

***You can add crema to this, or avocados for a creamier sauce!

Pico de Gallo
Tomatoes (7)
Red Onion (1 medium)
Jalapeños (3 large)
Cilantro (1 cup chopped)
Garlic (4 toes)
Limes (3)

Wash tomatoes and jalapeños. Dice all veggies. Add juice of limes, salt and pepper to taste, toss well.

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2 thoughts on “Tres Salsas

  1. David says:

    Please make these at home!

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