6/3/11

FOODIE FRIDAY--Salsa

This last weekend we had family over for swimming, food and fun. We enjoy entertaining . . . outside. The common areas inside our house aren’t huge and when you throw 16 bodies (a couple of them are little peanuts) and one large dog, it gets downright crowded. Oh, 16 bodies are only a small percentage of our family as I’m the youngest of nine children and my hubster is youngest of three. So add the children, grandchildren and even one great-grandkidlet into the mix well, it’s a decent sized group.

As this was our first pool party of the season, I went with the usual. Hot dogs and burgers on the grill (if you use frozen burgers—I do—heavily season both sides with a season salt {Lawry’s or Morton’s}. Trust me.). Prepare the toppings early (tomato and onion slices, lettuce and pickles) and put in sealed plastic ware containers. Just pop the tops and serve. Have all the condiments ready to toss outside while burgers are on grill.  
Here are two quickie salsa recipes I prepare as appetizers. Everything is to taste. If you like more garlic, add more. If you want more heat, don’t remove jalapeno seeds, or add a hotter pepper. I’ve also used serrano and habanero peppers—it depends on your guests.  You’ll notice the similarity between the two. Make them as similar or as different as you like. Experiment with mangos. Have fun.
Tomato Salsa

4-6 cloves of garlic
2 Jalapenos
1 Tbls Kosher salt (less harsh and ‘salty’)
6 Green onions
5 Roma tomatoes
Cilantro
Juice from one lime

Peel garlic cloves, chop in half and throw into food processor. Cut off ends of jalapenos, slice down length to remove seeds and veins (leave in seeds if you want HOT salsa). Pulse processor a few times and add salt, process. If you can’t find kosher salt, use only 1 tsp. of table salt and add more only if needed. Clean onions, remove outer skin and cut off roots. Coarsely chop into 2-in. lengths. Cut tomatoes in quarters and remove seeds, toss into processor, and pulse until mixed and coarsely chopped. Add lime juice and small handful of cilantro. Pulse until desired texture. Taste and adjust accordingly.

Refrigerate to meld flavors. Serve with corn chips like Tostitos.

 Green Tomatillo Salsa
Tomatillos have a citrusy, tart taste, which provides a refreshing salsa.
4-6 garlic cloves
2 jalapenos
1 Tbls Kosher salt
6 Green onions
5 med-large tomatillos (light green firm flesh with a dry husk)
Cilantro
Juice from one lime

Peel garlic cloves, chop in half and throw into food processor. Cut off ends of jalapenos, slice down length to remove seeds and veins (leave in seeds if you want HOT salsa). Pulse processor a few times and add salt, process. If you can’t find kosher salt, use only 1 tsp. of table salt and add more only if needed. Clean onions, remove outer skin and cut off roots. Coarsely chop into 2-in. lengths. Peel husks from tomatillos and rinse fruit. Quarter tomatillos and toss in processor, pulse until mixed. Add lime juice and small handful of cilantro. Pulse until desired texture. Taste and adjust accordingly.

Refrigerate to meld flavors. Serve with corn chips like Tostitos.

Enjoy and have a great summer!

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