For as much as I like salsa it is surprising I don’t even kind of like the jarred stuff. Not even in that, it’s alright once in awhile sort of way. It kind of tastes like ketchup to me, but even worse.
Whenever salsa is in question the best is homemade. Chunky and smooth, either works. Last week we received a couple handfuls of tomatillos and knew salsa was in order. Rather than one, I made two for the same meal. Both of these recipes use very similar ingredients, so you can make both of them or leave the tough decision of choosing which one to go with for the last second. We ate these two salsas together in taco form with chicken, guac, and cheese on top, but there is no reason not to go with seafood or vegetarian options. Grilled portobello and leeks anyone?
Roasted Tomatillo and Peach Salsa
[Adapted from http://www.toigoorchards.com/40.html]
- 1 jalapeño, chopped in half, seeds removed
- 1/3 small red onion, diced
- 1 peach, pit removed
- 10 small tomatillos, remove outer skin, chop in half if too large, and wash
- 1/2 lime, juice
- olive oil
- Toss the jalapeño, red onion, peach and tomatillos with salt and olive oil in a foil lined baking dish.
- Roast in the oven for 30 minutes at 375 degrees.
- Remove from the oven, let cool for five minutes.
- Pour the roasted fruit and vegetables into a food processor, and blend until smooth.
- Add the lime juice, and serve.
Summer Tomatillo and Peach Salsa
- 3 tablespoon pepper, diced (I used a small pepper from the Farmers market, go with what you have and like)
- 1 jalapeño, diced
- 3 small/medium tomatillos, remove outer skin, wash, and dice
- 3 tablespoon red onion, diced
- 1/2 large red tomato, diced
- 1 peach, diced
- 1 tablesppon basil, chopped
- 2 tablespoons fresh lime juice
- 2 teaspoons sugar
- 1 tbls olive oil
- Combine pepper, jalapeño, tomatillos, red onion, tomato, and peach.
- Toss in basil, lime juice, sugar, and olive oil.
- Stir up to combine, and enjoy.