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Great for a festive potluck, this instructable will show you how to make two kinds of salsa; roja (red) and verde (green).

You Will Need:

Roma Tomatoes
Tomatillos
Jalapeno Peppers
Cilantro
Bell Peppers
Celery
White Onion
Red Onion
Lime
Lemon
Cayenne Pepper
Cumin
Sea Salt

Blender
Oven with a broiler
Sharp Knife (optional: Mezzaluna)
Latex Gloves
Cutting Board
Baking Trays
Spatula or Wooden Spoon
Mason Jars or Glass storage containers

Tortilla chips for dipping

~~~

Guacamole uses many of the same ingredients. Click here for a Guacamole Instructable!

For pico de gallo in place of salsa roja, omit the red onion, bell peppers, cayenne and cumin and refrain from both broiling the tomatoes beforehand and simmering the sauce once it's been mixed.

Step 1: Preparing the Salsa Base

Start with 8-12 roma tomatoes and 8-12 tomatillos. Remove the husks from the tomatillos and cut both them and the tomatoes in half and place cut-side down on two separate baking trays. Place the trays on the top rack and broil on high for 5-10 minutes until the tops begin to blacken. Set aside to cool.

(You want to aim for a little less blackened than in the photos.)

Step 2: Jalapeños

Don a pair of latex gloves and mince a pile of approximately 20 peppers, then set aside. Half if for the salsa roja and half is for the salsa verde.

If you are only using a couple of peppers for a small batch of one kinds of salsa you won't need gloves, however cutting jalapeños or other hot peppers can inflict serious pain if you are not careful and there is nothing to really soothe that pain once you've made the mistake. Use discretion in handling them.

Step 3: Chopping Veggies

Finely chop the following;

1/4 Large white onion
1/2 Small red onion
1/4 each Green, yellow, orange and red bell peppers (or one whole pepper)
1 Large bunch cilantro
3-4 Stalks celery

Step 4: Blend the Bases

Once your tomatoes and tomatillos have cooled, blend separately until smooth.

Step 5: Mix

In one bowl, combine;

Blended tomatillos
Chopped white onion
1/2 (approximately 10) minced Jalapeños
1/2 minced cilantro
Juice of 1 lime
Pinch sea salt

Pour the finished green salsa into your chosen container and store in the refrigerator.

In the Second, combine;

Blended roma tomatoes
1/2 (approximately 10) minced Jalapeños
Chopped red onion
Chopped bell peppers
1/2 minced Cilantro
Pinch cayenne pepper
Pinch sea salt
Juice of 1/2 lemon
1/2 tsp Cumin

Pour the second (red) bowlful into a stainless steel pan and simmer for 20-40 minutes on low. Remove from heat and let cool, then pour into a storage container and seal.

Yield approximately two mason jars of each type of salsa.

Step 6: Eat, Share & Enjoy!

You're done! Store and enjoy later or bring to a party and share - see the magic of the disappearing salsas.

These both go great with tortilla chips or on tacos. I have also further blended the salsa roja and used it as a pasta sauce on spaghetti. Delicious!

Yield approximately two mason jars of each type of salsa.


Guacamole uses many of the same ingredients. Click here for a Guacamole Instructable!

For pico de gallo in place of salsa roja, omit the red onion, bell peppers, cayenne and cumin and refrain from both broiling the tomatoes beforehand and simmering the sauce once it's been mixed.

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