Majestik's Salsas

[Majestik]

Here are my favorite salsas to serve up with chips and tacos. These are adapted from Mark Miller's Great Salsa Book. The recipes are a great starting point from which to experiment. Enjoy.

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This here is probably my favorite... tangy, hot, and smooth:

Tomatillo-Avocado Salsa

1 lb Tomatillos (about 15) husked, rinsed and coarsely chopped

1 avocado (preferably Haas) peeled, pitted, and coarsely chopped

1 or 2 serrano chiles with seeds. Jalapeños can be used.

3/4 Cup fresh cilantro leaves (1 bunch, no stems)

2 Tb Lime juice, fresh

1 Tsp Salt

Throw all ingredients in a processor or blend and puree.

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This one is also a good green salsa, especially for those odd folks

like Drunk_J that don't like avocados...

Tomatillo Salsa Verde

1 lb Tomatillos (about 15) husked, rinsed and coarsely chopped

3 serrano chiles with seeds. Jalapeños can be used.

3/4 Cup fresh cilantro leaves (1 bunch, no stems)

2 Tb Lime juice, fresh

1 Tsp Sugar

1 Tsp Salt

Throw all ingredients in a processor or blend and puree.

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A definite must for chips and tacos:

Chunky Guacamole or

Avocado-Serrano Salsa

2 large avocados, peeled, pitted, chopped

1/4 cup fresh lime juice

1 roma tomato, diced

3 Tb minced onion (red preferably)

4 Tsp minced serrano chile with seeds (I like them finely sliced into "O"s)

2 Tsp minced fresh cilantro

1.5 Tsp Salt

Carefully fold all ingredients together in mixing bowl.

Personally, I quadruple this recipe as it will not last long... I also use more cilantro.

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This is a great smokey salsa:

Chipotle Tomatillo Salsa

1 lb Tomatillos (about 15) blackened*, and roughly chopped

1 Large clove garlic

1/2 Tsp Sugar

1/2 Tsp Salt

4 Chipotle Chiles in Adobo (these come in a can in the mexican food or chile area...

Chiles en Adobo... the Adobo is a red tomatoey sauce)

2 Tb Adobo sauce

1/3 cup chopped fresh cilantro

Blend Tomatillos, garlic, sugar and salt until mostly pureed. Add Chipotles, Adobo sauce, and cilantro and blend briefly, leaving the salsa lightly textured.

* blackening tomatillos: Husk/rinse tomatillos, place in a pan a couple inches below a broiler, or place them on the grill, and roast until skin is black and cracking. Also works with tomatoes.

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This is an all time favorite, and more like a traditional salsa:

Fire-Roasted Tomato Chipotle Salsa

1/4 Cup plus 1 Tb olive oil

1/2 onion, peeled and chopped

2 pounds Roma tomatoes, blackened (see blackening in recipe above)

4 Tsp finely minced roasted garlic

1/2 Cup mince fresh cilantro leaves

4 Chipotle chiles en adobo, chopped

1/4 C red wine vinegar

1 Tb Salt

1 Tsp sugar

Heat the Tb olive oil over medium heat until lightly smoking, add onion and saute until carmelized (about 10 min). Transfer the onion, garlic, and half the blackened tomatoes to a food processor or blender and pulse until finely chopped but not pureed. Add Cilantro and Chipotles, and pulse again to mix.

Peel, seed, and chop the remaining pound of tomatoes and fold into salsa together with the remaining 1/4C Olive oil, vinegar, salt, and sugar.

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And finally a traditional Pico De Gallo salsa:

Salsa Mexicana

2 Tb finely diced white onion

8 Roma tomatoes (about 1lb), diced

2 serrano chiles, finely diced with seeds

2 Tb finely chopped cilantro leaves

1 Tsp sugar

1 Tsp salt

1 Tb fresh lime juice

Place the onion in a strainer, rinse with hot water and drain.

Thoroughly mix all ingredients in a mixing bowl.

Chill for 30 minutes and serve.

Alternative: I like to blend this sometimes to make more of a salsa than a pico de gallo. Also, when blending, throw in a Tsp or two of chipotle powder...

Well that's about it. When I do "Taco Night" I always try to have the guacamole, a red (tomato) salsa and a green (tomatillo) salsa. And plenty of good chips.

[Porkchop]

thanks mike, these look great! gonna definitely try all of these!

[Curly]

umm-ummm, can't wait. thanks

[ThreeDJ16]

SWEET!!! Thanks dude! I love salsas!

-=Jasen=-