Tomatillo Salsa

(Also known as "Green Salsa")

1 pound fresh Tomatillos, or 1 (10 oz.) can of tomatillos, well drained

2 fresh Jalapeno Pepper, seeded and chopped (use canned if necessary)

1 c. fresh Cilantro leaves

1 Garlic clove, peeled and chopped

1 White Onion, peeled and chopped

Salt and Pepper to taste

If you are using fresh tomatillos, peel the paper-like skin away and boil for 10 minutes in salted water. Drain all but ½ c. of the liquid (cooking or canning liquid), and puree the tomatillos in a food processor with the reserved liquid and the remaining ingredients. Serve as a green salsa with tortilla chips. Makes 1 ½ cups.

Fresh Salsa

2 (14.5 oz.) Diced Tomatoes

1 (7 3/4 oz.) El Pato Jalapeno Salsa

2 fresh Limes

1/2 to 1 White Onion (diced-soaked and squeezed about 20 minutes)

1 to 2 cloves of Garlic

Cilantro (as much as you please)

1 to 2 T. Mrs. Renfro’s Hot Jalapeno Green Salsa or 1 fresh Jalapeno- chopped

Salt and Pepper to Taste

Mix altogether and sever after it has chilled. Serves 10

Salsa Roja

(This sauce is best when made at least 6 hours before serving. It can be mild with no peppers or as hot as you like. The salsa can also be used as a base for quick guacamole-just add some avocados to it.)

 

8 ripe Tomatoes, seeded and chopped

1/2 c. loosely packed Cilantro leaves

2 medium White Onions, minced

2 Garlic cloves, minced

1/2 c. chopped fresh Italian flat leaf Parsley

1/2 c. Olive Oil

Salt and Pepper to taste

3 fresh Jalapeno Peppers, seeded and minced, or 3 canned jalapeno peppers, minced (optional)

Combine all of the ingredients in a mixing bowl. Season to taste and refrigerate until ready to use.