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How to make homemade salsa

Servings: 1 1/2 cups of each salsa
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
3 great recipes for homemade salsa!
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Ingredients

Spicy Salsa Verde:

  • 1 small white onion , sliced into large chunks
  • 2 garlic cloves
  • 1 jalapeno chili
  • 1 lb tomatillos , sliced in half
  • 1 tablespoon honey
  • Salt , to taste

Chunky Tomato and Roasted Poblano Salsa:

  • 1 poblano pepper
  • 1 lb tomatoes , quartered and seeds removed
  • 2 cloves garlic
  • ¼ cup cilantro
  • Salt and pepper to taste

Toasted Guajillo-Ancho Salsa:

  • 1 guajillo pepper
  • 1 ancho pepper
  • ½ lb tomatillos , halved
  • ½ lb tomatoes , quartered and seeds removed
  • 2 tablespoon cilantro
  • 1 tablespoon honey
  • Salt to taste

Instructions

  • Spicy Salsa Verde:
  • In a non-stick pan over medium heat, cook the onions until tender and caramelized, about 7 minutes. Remove from the pan and set aside. Cook the garlic and whole jalapeno in the pan until browned, about 5 minutes. Remove from the pan and set aside. Cook the tomatillos until tender, about 7-10 minutes.
  • Remove the stem and seeds from the jalapeno. Puree all of the ingredients in a blender or food processor until smooth. Add salt to taste.

Chunky Tomato and Roasted Poblano Salsa:

  • Place the poblano pepper directly on the flame of a gas stove burner or on a grill set on high. Blacken the pepper completely, then place in a closed plastic bag. Let the poblano rest in the bag for at least 15 minutes, during this time the steam will loosen the skin. Remove the pepper from the bag and use your hands to rub and remove the charred skin. Do not rinse in water. Remove stem and seeds and cut into large chunks.
  • Place the poblano chunks in the food processor with the tomatoes, garlic, cilantro, salt and pepper. Pulse in short bursts until the tomatoes have been reduced to small chunks. Add more salt to taste, if necessary.

Toasted Guajillo-Ancho Salsa:

  • In a non-stick pan over medium heat, toast the peppers until fragrant, about 1 minute per side. Remove from pan and set aside. Cook the tomatillos until tender, about 7-10 minutes. Remove from pan and set aside. Cook the tomatoes until tender, about 5-7 minutes. Use tongs to pick out the tomato skins.
  • Give the peppers a rough chop, removing the stem and seeds, if desired. Add all ingredients to a food processor and blend until smooth. Add additional salt to taste.
Course: Appetizer
Cuisine: Mexican
Author: Annalise

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