Mel’s Salsas

INGREDIENTS

INSTRUCTIONS

SALSA FRESCA (fresh salsa): 2 large ripe tomatoes, peeled & diced, 1/2
large sweet onion, diced, 1 or 2 small hot peppers, finely diced (serrano,
jalapeno, or arbol), juice from 1/2 of a key lime or lime or lemon, 1/2 cup
diced cilantro, salt to taste. Simply mix all of the above together and use
as you would any salsa. CHIPOTLE SALSA: 2 large ripe tomatoes; Simmer in a
small amount of water for 3-4 minutes; peel, and place in a blender or food
processor with; 1 or 2 chile chipotle from a can (these are smoked, pickled
jalapenos in a vinegar-tomato sauce), add a little of the sauce, too, if
you want more heat - be careful, these are quite hot! add to tomato and
blend 6-7 seconds. Salt to taste. SALSA: On the open flame of a stove on a
grill, or on a non-stick griddle on high heat, lightly char: 2 large very
ripe tomatoes, 2 garlic cloves, 1 or 2 small hot peppers (chile verde,
jalapeno, serrano, arbol). Let the tomatoes cool a bit and peel. Meanwhile,
in a molcajete, mash the other ingredients together. Add the tomato and
mash that, too. You may have to transfer some to a bowl. Put it into a
small bowl and add 1/2 diced sweet onion, and 1/2 cup diced cilantro. Salt
to taste.  If you don't have a molcajete, or mortar & pestle, mash the
ingredients with a fork instead. SALSA YUCATECA: 1 chile habanero (there is
no substitute!), charred as above and mashed, the juice from one key lime
(or lime), 2 Tbsp olive oil, 1 garlic clove, roasted and mashed, salt to
taste. Place the ingredients in a small dish or bowl & mix together. Try
this in chicken soup! P.S. When roasting garlic, do it with the peel on.
Remove after roasting!
Posted to MM-Recipes Digest V4 #143 by stut@liii.com (Stu) on May 23, 1997

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