Salsa

Full Measure Salsa

Credits: Bon Appetit
Time: 30 min (optional overnight freeze)
Servings: 1 if your courageous (4-6 people)

Ingredients

• 2 lbs. roma tomatoes

• 1 medium onion

• 3 cloves garlic

• 3 serrano peppers

• 2 Tbsp lime juice

• ¼ c cilantro, chopped

• Kosher salt to taste

Equipment Needed:

• Food processor

• Medium bowl

Method

1. Set oven to broil

2. Cut tomatoes in half and onions into ¼” planks

3. Place tomatoes cut side down with onions, peppers and garlic on a foil lines baking sheet

4. Broil for 10-15 minutes, turning onions and garlic half way through, remove if charring too much

5. Place all of the garlic and half of the tomatoes in the bowl of a food processor and puree

6. Place the rest of tomatoes in food processor and pulse until desired chunkiness

7. Pour into a medium bowl

8. Chop onions and peppers and mix into tomato mixture

9. Add lime, cilantro and kosher salt to taste

10. Refrigerate for 30 min and serve

Salsa Verde

Ingredients

• 1 lb tomatillos (.5 kg)

• 1 medium onion

• 3 cloves garlic

• 2 serrano peppers

• 1 jalapeno pepper

• 2 Tbsp lime juice (30ml)

• ¼ cup cilantro, chopped (~5 g)

• water (varies based on consistency desired)

• Kosher salt to taste

Equipment Needed:

• Food processor

• Medium bowl

Method

1. Peel tomatillos and rinse, chop into quarters

2. Rough chop onion and peppers

3. Add everything to the bowl of a food processor and completely blend

4. Add water a few tablespoons at a time until desired consistency

5. Season with salt to taste