Salsa Roja

Here's a simple recipe I picked up during my time living in Mexico. Just a few ingredients, but the charring in a dry skillet adds an amazing depth of flavor. It's my go-to red salsa for fajitas, tacos, breakfast tacos, eggs, and more. Enjoy!

Salsa Roja

Ingredients:

• 6 roma tomatoes, rinsed and left whole
• 2 cloves of garlic, unpeeled
• 1-2 serrano chiles, stemmed and unchopped
• Salt

Directions:

1. Heat a dry, 12 inch, cast iron or non-stick skillet over medium heat. Place tomatoes, garlic cloves, and chiles in the pan and allow to char on one side. Flip tomatoes, garlic, and chiles until majority of sides are charred. 
2. Remove from pan and place whole tomatoes, garlic with husk removed, and chile into a food processor. Pulse until as smooth or chunky as you prefer. I recommend adding chiles one half at a time until desired heat is achieved. 
3. Stir in pinches of salt to taste. 

Salsa Verde Cruda (by Pati Jinich)

Once upon a time, I lived in Mexico and loved, loved, loved homemade green salsas. Then I moved back to the States, bought jarred green salsas, hated them, and gave up on green salsa in general. What a MISTAKE!

 

First let me say how much I adore Pati Jinich, both her show on PBS and her recipes. This recipe is barely even adapted by me because I just love it the way it is.

Secondly, this is the easiest salsa recipe I have ever made. No cooking required...just ingredients and a food processor or blender! The flavors are fresh, bright/tangy, spicy, and creamy. We put this stuff on everything: tacos, eggs, salads, chips, nachos, etc. I pretty much keep it in my fridge at all times. Enjoy!

Salsa Verde Cruda  

from Pati's Mexican Table

Ingredients:

• 1 lb. tomatillos, husked, rinsed, quartered (they have sticky skin once husks are removed, so be sure to rinse)
  
• 1 avocado, pit removed
• 1-2 T white onion, in rough chunks
• 1-2 serrano or jalapeno chiles, depending on desired heat
• 3/4 tsp. coarse kosher salt

Directions:

1. In the bowl of a food processor or blender, combine the tomatillos, avocado meat, onion, chiles, and salt. I usually add one chile, run the food processor, taste for heat, then add more chiles if I want.
2. Cover and pulse the food processor 4-5 times, then run until smooth.
3. Enjoy on everything!