Salsa Recipes: Green and Traditional Red

I decided that salsa needs some experimentation, especially related to the spices so I bought both regular large ripe red tomatoes today at the farmer’s market and tomatillos for a green salsa.

Traditional

Traditional salsa is easy to make

Traditional salsa is easy to make

2 Large red tomatoes chopped

1 small onion chopped

1 clove chopped garlic

Chopped fresh spices such as cilantro ( hand full) is what the recipe calls for but I used handfuls of chopped basil, a sprinkle of fresh thyme and sage.

Mix it all together in a large bowl, then I added 1 teaspoon cumin and 1 teaspoon turmeric. Allow this mixture to set in the refrigerator overnight for the best fresh salsa you can find.

 

 

Tomatillo Green Salsa, Italian Spice Style

Green, not spicy salsa, Italian way~

Green, not spicy salsa, Italian way~

 

If you want spice to your green salsa, roast  4 fresh hot peppers in a 400 degree oven for about 5-6 minutes until skins blister, and wear gloves while preparing. If you cook first, the skins are easy to remove. To peel after blistering skins, place peppers in  a pan and cover with a damp cloth and cool several minutes, then the skins will peel off easy. see article:

http://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html

 

 

If you do not want spicy green salsa, follow without above suggestion

 

20 tomatillos

1 chopped white onion

1/2 cup lime or lemon juice

1 clove of garlic chopped

Spices of your choice: I used  handful of chopped fresh basil,  with a sprinkle of sage and thyme ( as above)

Cook the tomatillos after you peel their our skins off. Boil for about 15 minutes putting a fork through them to test.

Drain and mash like mashed potatoes, cool and add above ingredients.

I also added 1 teaspoon cumin and 1 teaspoon turmeric at the end.

Allow to cool in the refrigerator overnight before eating.

 

 

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This entry was posted on Saturday, August 30th, 2014 at 11:10 am and is filed under Healthy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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