(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
