This month we’re going to keep the Mexican theme going, after all we do live in Mexico!
What can be more Mexican than Salsa!
Chef Daveed Placencia of Daveed Personal Chef Service has submitted some great salsa recipes. This month we get to make both Red and Green salsa to go with just about any dish, and it doesn’t have to be Mexican food. You can have salsa on your eggs in the morning, on your sandwich at lunch, or on your chicken at dinner. Make a little and keep it in the fridge for whenever the spice fancy strikes you.
Green Salsa
8 green tomatoes (tomatillos)
¼ onion
fresh cilantro to your personal taste
1 or 2 Serrano or jalapeño chile (if desired)
1 or 2 garlic cloves (if desired)
1 Tbsp. oil
Place all the ingredients in a blender with salt and pepper to taste. Make sure to add one chile at a time just in case they are too spicy. Blend, taste and serve!
Red Salsa
5 red tomatoes
¼ onion
3 or 4 sprigs of fresh cilantro
1 or 2 serrano or jalapeño chiles (if desired)
1 or 2 garlic cloves (if desired)
1 Tbsp.oil
In a deep pot with a lid, place all the ingredients (except the cilantro) and cover. Let cook for 10-15 min at medium heat or until cooked. Make sure to stir the ingredients to let them all get some time directly under the heat of the pot. Let cool a bit, then blend together with the fresh cilantro, salt and pepper. Make sure to add one chile at a time just in case they are too spicy. Taste and serve!
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