Heirloom Tomato and Lime Salsa

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NWCN.com

Posted on August 13, 2009 at 10:36 AM

Updated Wednesday, Oct 21 at 2:51 PM

(Makes about 3 cups of salsa)

2-3 ripe heirloom tomatoes, chopped (about 2 cups)

3 green onions, sliced or 1/4 cup diced sweet onion

1/2 jalapeno or pasilla chile, seeded and finely chopped (or more to taste)

Juice of 1/2 lime

2 tablespoons chopped cilantro

Salt to taste

Combine all of the ingredients in a small bowl and refrigerate until ready to serve.

Fresh Tomatillo Salsa (Salsa Verde)

(Makes about 2-1/2 cups salsa)

12 tomatillos, papery skins removed

1 small yellow onion, peeled and coarsely chopped

2 jalapeno chiles (you may substitute 4 Serrano chiles) seeded and coarsely chopped

1/4 cup coarsely chopped cilantro

1 teaspoon fresh oregano

Salt to taste

Place the tomatillos in boiling water and cook until they are khaki colored and quite soft. Drain them and transfer to a food processor or blender. Add the remaining ingredients and puree until fairly smooth.

Recipes developed by Lynne Vea

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