Salsa Picante Salsa de Tomate Verde
Salsa Picante
Makes: 2 cups 4 small tomatoes, peeled (1lb) 1 onion,
coarsely chopped 1 garlic clove 4 jalapeño chilies, peeled &
seeded 2 Tbsp vegetable oil
1/2 tsp salt
Cut the tomatoes in half and cut out the stems. Place in a
blender or food processor with the onion and garlic. Blend
just Until tomatoes are chopped but not pureed. Add the
chilies. Blend a few seconds or until chopped. Heat the
oil in a medium saucepan. Add the chili mixture and the
salt. Bring to a boil, reduce heat and simmer uncovered
for 10 minutes.
Note: you can reduce the chilies if you want milder sauce...
Salsa de Tomate Verde
Makes: 1 Cup
1/2 Lb tomatillos 1 clove garlic, peeled 4 chilies serranos,
chopped salt
2/3 cup water, cold 2 Tbsp white onion, chopped 2 Tbsp
coriander, chopped
Remove the paper husks from the tomatillos. Rinse
thoroughly. Chop coarsely. Add the tomatillos to the blender
along with the garlic, chilies, salt and wter. Pulse until
the ingredients are chopped finely but not blended. Stir in
the onion and coriander. Serve slightly warmed.
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