Finally back to trying new recipes! I love salsas - they spice up eggs, fish, chicken, beef, everything! They are also a great source of nutrient rich veggies and herbs, so eat up! healthy and tasty - double bonus!
These are from the cookbook "The Great Salsa Book" by Mark Miller I am considering cooking my way through the entire book, but a few of the recipes look iffy, so we will see!
The salsas are rated on a heat scale of 0-10, 0 being no heat at all, 10 being very hot.
Tomatillo Salsa Verde - Heat 5 Yield: 2 cups
This is a bright, citrusey medium hot salsa. he says it is good with chips, most seafood and eggs. I made it in the food processor, very quick and easy, so a good party food if you are making double batches.
1 lb tomatillos (about 15), husked, rinsed and roughly chopped
3 Serrano chiles, with seeds
3/4c fresh cilantro leaves, chopped (1 bunch)
2 tbsp fresh lime juice
1 tsp salt
1 tsp sugar
throw it all in the blender or food processor and puree.
Salsa Romana - Heat 0 Yield about 3 cups
This tastes like bruschetta topping, or caprese salad without mozzarella (I think cubes of fresh mozzarella would be perfect mixed into it..). The fresh basil flavor is fabulous. it is great over burgers, in an omelet, on fish or would be good as a fresh pasta topping, or on grilled bruschetta. mmm. make sure you use a good quality olive oil - the flavor is awesome.
8 Roma tomatoes (about 1 lb), diced
3 tbsp finely diced red onion
3/4c loosely packed julienned basil leaves
1 tsp finely minced garlic (or more if you love garlic like I do)
3 tbsp extra virgin olive oil
1 tsp salt (I think real sea salt tastes better)
Thoroughly combine all ingredients together in a bowl. Allow to sit at room temp for 1 hour before serving.
variation: add 1 tbsp balsamic vinegar for a tarter flavor. Mark Miller notes that "true Italians would double the salt" I found the amount in the recipe perfect.
These both got the Adam stamp of approval ;) and I could eat both with every meal and not get tired of them.
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