Salsa Verde
Ingredients
8 tomatillos
1 onion, coarsely chopped
2 cloves garlic
2 arbol dried chiles or other mild dried red chiles (about 2 Tbsp)
juice of 1 lime
2 Tbsp fresh cilantro
1 Tbsp fresh oregano or 1 tsp dried oregano
1 tsp salt (more to taste)
Directions
Husk and rinse tomatillos. Place in a saucepan and cover with water. Bring to a boil, reduce to simmer and cook until tomatillos are softened, about 5 minutes. Remove from saucepan and reserve 1/2 cup of cooking liquid.
Place all ingredients in a blender and puree until smooth. Add more salt if necessary. Chill for 2 hours before serving.
Roasted Red Salsa
Ingredients
8 plum tomatoes, quartered
1 onion, peeled and quartered
2 jalapenos, seeded and cut in strips
3 cloves garlic, unpeeled
2 Tbsp fresh cilantro
1 Tbsp fresh oregano or 1 tsp dried oregano
1½ tsp salt (more to taste)
Directions
Preheat broiler. Line a large baking sheet with foil. Place tomatoes, onion, jalapenos and garlic on prepared sheet and broil until charred, 8 to 10 minutes. Cool slightly, peel garlic and add all vegetables and any accumulated juice to the blender. Add remaining ingredients and puree until smooth. Add more salt if necessary. Chill for 2 hours before serving.
Guacamole
Ingredients
2 avocados, peeled and seeded
1 clove garlic, very finely minced
juice of 1 lime
1 tsp salt (more to taste)
1/2 tsp hot sauce (more to taste)
Directions
Mash avocado (a potato masher works well here) with garlic, lime juice, salt and hot sauce. Taste for seasoning. Can be prepared 2 hours ahead of serving time.
We like this very basic guacamole, but add chopped tomatoes, chopped onions, and/ or cilantro if so desired.