While I was growing up, my parents would occasionally imitate “dumb blondes” with something they had seen in a commercial or a joke they had heard. A waiter in a restaurant asks the blonde, “Red or white wine?” She replies, “Sure!” So she’s either dumb or an alcoholic, or both.
This week, I planned on making salsa. The days are longer, the shorts have been unpacked, and the beautiful, fresh tomatoes are returning to the farmers’ market. As I was walking up and down the market searching for jalapenos, I found tomatillos first. Later, I found the jalapenos. When I started pulling out my recipes, I noticed my favorite salsa recipe didn’t have tomatillos in it. So should I make red or green salsa?
Sure!
Ingredients
- 3 large tomatoes, chopped
- 4 garlic cloves, minced
- 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
- 2 habaneros, seeded (if you want less heat, you can use one or none)
- 1 bell pepper, fine dice
- 1/2 onion, fine chopped
- 2 dry ancho chiles, seeded, finely chopped
- 1 tablespoon olive oil
- 1 lime, juiced
- Chili powder, salt, and pepper, to taste
Instructions
In a bowl, combine all ingredients. Refrigerate the salsa. The longer it sits, the more flavorful it gets!
Notes
Adapted from Alton Brown
Ingredients
- 1/2 pound tomatillos, husked, rinsed, and quartered
- 1 jalapeño pepper, chopped (seeded if you want less heat)
- 1 clove garlic, chopped
- salt, to taste
- squeeze of fresh lime juice
Instructions
Put all ingredients in a food processor and pulse to combine until coarse. Blend on low speed until a coarse puree is formed. Add more lime or salt if needed. Refrigerate.
Notes
Adapted from Pinch My Salt