posted by Polar Bear 10-29-101 11:17 AM
Tomato Salsa
28 oz. Can crushed tomatoes, drained or better, 28 oz can whole plum tomatoes, seeded, chopped and drained or best, 1 lb. Fresh heirloom tomatoes, chopped finely and drained
1 med onion, cut into eights
2 to 4 med. Fresh Serrano or jalapeno chilies, halved
2 cloves garlic
2 tbl key lime juice or 3 tbl regular
1 tsp salt
1/2 tsp black pepper
1/2 tsp sugar
2 tbl fresh cilantro
Place onion and remaining ingredients in food processor; chop finely. Combine with tomatoes. Serve immediately or chill until needed.
Green Salsa
1 lb tomatillos
1 med onion (cut in eights)
2 med fresh Serrano chilies, halved and seeded
2 cloves garlic
1/2 tsp salt
1/2 tsp black pepper
3 tbl fresh cilantro
Husk tomatillos; drop into boiling water and simmer until tender, about 10 minutes; drain; if available, puree and pass through 1 mm plate of a food mill.
Put onion, chiles and garlic in food processor; chop finely. Add tomatillos, salt, black pepper and fresh cilantro. Pulse several times, just until coarsely chopped.
Chile Salsa
4 med dried Mexican chilies (preferably a combination of mulatto, ancho and pasilla)
1 large onion, chopped
2 tbl. Peanut oil
2 cloves garlic, minced
2/3 c water
8 oz. Crushed tomatoes
1 tbl. Cider or rice vinegar
1 med chipotle chile en adobo
1/2 tsp salt
1/2 tsp oregano
Seed dried Mexican chiles; tear or cut into small pieces. Saute onion in oil until tender, about 10 minutes. Add chiles and garlic; saute until fragrant; 2 to 3 minutes. Add water and bring to a boil; let stand off heat one hour covered. Remove to blender; crushed tomatoes, vinegar, chipotle chile en adobo, salt and oregano; puree until smooth. Simmer covered until flavors meld fully, 10 to 15 minutes. Let cool.