SUBJECT: MEL'S SALSAS

Posted by: MELANIE MIGUEL
Here a few of my favorites. I wanted to go to the movies, but no one wanted to go with me, so I'm doing this instead!
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

-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.


Grilled 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 mol- cajete, 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
-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!

Mel


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