three salsas

On Friday night, Mr. M invited over some co-workers for a much needed happy hour celebration at the end of the week. The menu for munchies was quite simple, and I decided to make 3 salsas for the occasion, all with a little bit of a twist on the same ingredients.

Tomatillo Salsa [variation of recipe from Gourmet Magazine]

• 3/4 pound small fresh tomatillos, husked and rinsed
• 2 large garlic cloves
• 1 tablespoon chopped fresh serrano chile without seeds, or to taste
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice

Chop the tomatillos to fit in the food processor/blender, then puree with remaining ingredients. Add salt (1/2-1 tsp) to taste and blend.

Mango Salsa

• 5-6 medium roma tomatoes, chopped for processing
• 1 large garlic clove
• 1 medium chopped fresh jalepano chile without seeds, or to taste
• 2 tablespoons chopped cilantro
• 1 tablespoon lime juice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar
• 1 ripe mango, chopped for processing
• 1/2 small red onion, chopped for processing
  

Put all ingredients in a food processor/blender, and chop until most tomatoes are mixed in.

Essential Chopped Tomato-Serrano Salsa (Salsa Mexicana Classica)

[recipe found here]

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