I love chips and salsa, but I don’t feel like one salsa is enough. So here are two recipes: one is red, one is green; one is spicier, one is mild; one is all fresh, one has some roasting. They are both very simple and quick.
[adapted from Mexico One Plate at a Time by Rick Bayless]
Fresh tomatillo salsa:
In a food processor, combine:
6-8 medium tomatillos
1/2 a small white onion, coarsely chopped
1/4 cup chopped cilantro
1/2 a jalapeno chile, stem, veins, and seeds removed
1/2 tsp salt
Pulse until you have a coarse puree, then transfer to a bowl and serve with chips.
Roasted tomato salsa:
6-8 plum tomatoes
3 cloves of garlic (skins left on)
1/3 cup chopped cilantro
1/2 a small white onion, chopped
1 tsp salt
a squeeze of lime juice
Place the tomatoes under a hot broiler and turn occasionally until the skin is black and blistered in places.
In a skillet over high heat, cook the jalapenos and garlic until blackened. Remove from pan and set aside to cool.
Remove the skins from the tomatoes and place them into a food processor.
Remove the garlic cloves from their skins and add to the tomatoes.
Scrape the skins off the jalapenos, and remove the stems and seeds. Place in the food processor, and pulse until you have a coarse puree. Add the salt, then pulse one or two more times.
Transfer to a bowl, and stir in the onion, cilantro, and lime juice.
Best served slightly chilled.