Salsa 101

It was great to meet so many of you at the Salsa and Salsa event at Powell Gardens and thank you for those that attended my Salsa Making 101 Class. If you were not in attendance, not to worry…I showed the two basic ways of making a red and green salsa. Then I shared several variations, roasted tomatoes vs. raw, cooking the salsa, etc. Remember salsa making should be fun and you can experiment in so many ways with non-traditional ingredients. Hope you get to do these at home.

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SALSA ROJA (COOKED)

4 Roma Tomatoes
¼ White Onion
2 Serranos
2 Garlic Cloves
1 Tsp of Apple Cider Vinegar
1 Tbsp of Olive Oil (Optional)
Fresh Oregano
Salt to taste

DIRECTIONS
In a sauce pan, heat up olive and add onion. Saute until onion is almost translucent and add the remaining of ingredients (except salt). Cook for about 10 minutes and transfer to a blender – until smooth. Add salt to taste. You can serve this warm or wait to it cools down.

When to use: this is ideal for quesadillas

SALSA ROJA (RAW)

4 Roma Tomatoes
1 Garlic Clove
1-2 Jalapenos
Fresh Cilantro
Salt to taste

DIRECTIONS
Mix all your ingredients with exception of the salt in a food processor and pulse. Once desired consistency salt to taste.

When to use: this is ideal for steak and chicken tacos. Also pairs really well with eggs.

SALSA VERDE (RAW)

2 lbs of Husked Washed Tomatillos
4 Roasted Hatch Chiles (you can use jalapenos or any preferred pepper)
1 Garlic Clove
1 tbsp Honey
1 tsp of Salt
¼ cup of chopped white onion
Bunch of cilantro chopped

DIRECTIONS
In a food processor or blender, pulse tomatoes, hatch chiles, garlic, honey and salt to your desired consistency. You may want to leave this one on the chunkier side. Set in a bowl and add your chopped onions and cilantro. Mix well and serve.

When to use: great for quesadillas, fish tacos and pork dishes