Salsa Mexicana
from The Art of Mexican Cooking by Diana Kennedy

• 3/4 cup finely chopped tomatoes
• 1/3 cup finely chopped white onion
• 2 garlic cloves, minced
• 3 chopped Jalapenos or Serranos
• 1 Tbs. minced cilantro, optional
• salt to taste
• 2 Tbs. lime juice

Mix together the tomatoes, onions, garlic, chiles and cilantro; add salt and lime juice. Set aside at room temperature to season for about 30 minutes. If not all eaten the first day, cook for 20 minutes and use leftovers the next day.

The next recipe is a good basic tomato sauce used for Huevos Rancheros or for seasoning shredded meat to be used for tacos, burritos, etc.

Salsa Ranchera
from The Art of Mexican Cooking by Diana Kennedy

• 2 cloves garlic, peeled and chopped
• 2 lbs. (about 4 large) tomatoes, broiled
• 5 Serrano chiles, broiled
• 2 Tbs. Safflower oil
• 2 heaped Tbs. finely chopped white onion
• ½ tsp. (or to taste) sea salt

Put the garlic, unpeeled tomatoes, and fresh chiles in to the blender jar and blend to a slightly textured sauce. Set aside. Heat the oil in a heavy frying pan, add the onion and cook gently until translucent—about 3 minutes. Add the blended ingredients and salt and cook over high, scraping the bottom of the pan from time to time, until slightly reduced and thickened—about 8 minutes. There will be flecks of brown in the sauce; that’s OK, it means flavor and looks more interesting.

Jalapeno Salsa

• 3 cups chopped tomatoes
• 1 cup chopped Jalapenos
• 3 cloves garlic, minced
• 1 cup chopped onion
• 2 Tbsp. cilantro, minced
• 2 tsp. oregano
• 1 1/2 tsp. salt
• 1/2 tsp. cumin
• 1 cup cider vinegar

Follow directions above. Remove some of the seeds for milder salsa

Yield: about 3 pt.

New Mexican Salsa

• 4-6 long green chiles
• 2 Jalapeno chiles, chopped
• 4 tomatoes, chopped
• 1 medium red onion, chopped
• 1 clove garlic, minced
• 2 Tbsp. cilantro, minced
• 2 Tbsp. vegetable oil
• 2 Tbsp. fresh lime juice
• 1 tsp. ground cumin
• 1/4 tsp. ground cloves

Roast, peel, seed and chop chiles, or substitute 1 can chopped green chiles. Mix all ingredients. Let stand 1 hr. before using.

The next recipe is my original recipe. It was published in the June issue of Southern Living Magazine

Fresh Tomatillo Salsa

• 2 long green chiles, roasted, peeled, seeded and chopped
• 12 tomatillos (1 lb.)
• 2 fresh Serrano chiles, cut in half
• ½ cup coarsely chopped onion
• 1 garlic clove, minced
• ¼ cup coarsely chopped fresh cilantro
• 1 tsp. olive oil
• 1 tsp. lime juice
• ¼ tsp. salt

Pulse tomatillos in food processor until coarsely chopped. Add chopped chiles, Serranos, and next 3 ingredients. Pulse until chopped but not pureed. Pour into serving bowl. Stir in oil, lime juice, and salt until well blended. Cover and chill at least one hour.

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