{#abcblogging} H is for Homemade Salsa

By now you must know that I love things homemade. It is healthier, and most of the time is more economical. It can take a little bit more of your time but as you'll see with my homemade salsa, it's really doesn't take too long and is SO worth it.

First off, my Roasted Tomatillo Salsa. Or if you prefer en Espanol, Salsa Verde.

You start off with fresh tomatillos.

Now I'll be honest here, these things used to freak me out. You know, they sit in the exotic section of the produce area - right next to the rutabagas, jicama and those green cactus thingys.

But something happened a few years ago when I was shopping. I was looking for canned tomatillos - what I used then - and asked a store employee, who happened to be Hispanic. He checked and they were sold out, but then he said they were very easy to make. He took me over to that exotic area and showed me the fresh ones. He said that all you did was to take the outer husk off the tomatillos, place in a pot with a jalapeno, cover with water and boil until soft.

Easy Peasy.

Well years went by and I experimented, and found that roasting those tomatillos brought another level of deliciousness to them.

So here's what you do:

Husk those babies and give them a wash.

I put a little olive oil down on my pan and just throw the tomatillos on top.

They go into a 425 degree oven for about 15 to 20 minutes, or until they look like this:

I let cool for a few minutes, and then that whole thing, juice included, goes into the blender.

Add to that a chopped half of an onion:

A chopped jalapeno. This is where you can either leave in the membrane and seeds and get even more heat, or leave take them out, for a less spicy salsa.

Chopped cilantro is next:

All into the blender. Which is so pretty, layered like that. You can also add a teaspoon of sugar or honey if you want more of a sweet-spicy contrast. I do it both ways and they are equally good.

Blend until smooth and you have Salsa Verde!

The other salsa that is my go to favorite it actually a pico de gallo.

Unlike restaurant salsa, this is not blended, but has more of a chunkiness to it. You'll need some tomatoes. I know they might not be in season where you are, but I'm in California, where we have extended growing seasons.

I make this salsa easy by not peeling the tomatoes. I don't mind the texture and don't have time for that. The other thing I do with my pico de gallo is seed my tomatoes.

After cutting in half, over the sink,  stick your finger up into each cavity and clear out the seeds and pulp.

Chop up the halved tomatoes and put in your bowl.

I also chop up some onion. For this salsa, I care more about uniformity in my chopping, since this does not get blended.

Next up is a chopped jalapeno. With or without the membranes and seeds.

Minced garlic. I put in three cloves because garlic rocks.

Lime juice. Start with the juice from half a lime, then after all the ingredients are mixed in, taste and add more if you think it needs it.

And salt. Again, this is by taste so add a little, taste, and add more if desired.

Mix it all up and see what you think.

I have to taste test this at least three times. Or four.

And there are my two salsas.  Anytime you make enchiladas, tacos, burritos, quesadillas...consider making some homemade salsa.

You'll be glad you did.

Biblical Womanhood


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