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.