salsa, salsa, salsa!

A day off.  A day spent cooking.  Also cleaning, but let’s ignore that for right now.  Instead, let us focus on the important things: the three kinds of salsas happening in my kitchen.  Huzzah!

1.  Pico de gallo: 1 large tomato, 1 yellow pepper, 1/2 yellow onion, 1 clove minced garlic, 1 serrano pepper, 1 jalapeño pepper, cilantro, lime juice.  All ingredients diced or minced, chilled together for a bit, and then served up fresh! I like the way the yellow color pops out!

2.  Salsa #2:  2 large roasted tomatoes, 1 roasted anaheim chili, 1 roasted serrano pepper, minced roasted garlic, 1/2 yellow onion, cilantro, lime juice, a couple dashes of sherry vinegar.  Ingredients were (obviously) roasted, cooled, mashed together, then taken for a whirl in the food processor…yes, food processor. That’s what we’ll call it.   I could definitely use a more “tomatoey” flavor here, but…it’s February.

3.  Salsa verde:  8 roasted tomatillos, 1/2 yellow onion, 1 roasted serrano pepper, 1 roasted Anaheim chili, minced roasted garlic, cilantro, lime juice. Made the same way as above. The bright green color is fantastic!