Mexican Salsas and More

So I've embarked on a new adventure with Bountiful Baskets Co-Op, and I've been challenged to find great recipes using all of the fabulous produce we get every week. Here's some ideas for tomatoes, tomatillos, and other delicious items. The Pico de Gallo and Guacamole don't freeze (obviously), but the Tomatillo recipes do. These make a great addition to the Black Beans and Rice (just put "black" in the search function at the top of the blog). You can make a smothered burrito with beans and rice in the middle, a little cheese, chicken/beef, and whatever else sounds good to you. Then pour the tomatillo salsa over the top. Add sour cream and guac and...OLE! Enjoy.

Avy’s Pico de Gallo
2 cups tomatoes, chopped
¾ cup cilantro, chopped
1 cup onion, chopped
2 Tbsp garlic, minced
1-2 Tbsp salt
1-2 tsp lime juice

Mix together all ingredients.
Refrigerate, serve chilled (flavor deepens if refrigerated overnight before serving)
If you want to make a blended salsa instead of a chunky pico, just add 1 cup at a time to blender. Pulse to blend.

Chevy’s Guacamole
3 avocados
1 Tbsp lime juice
½ cup Pico de Gallo
1 ½ tsp chopped garlic
1 tsp olive oil
1 tsp stemmed, seeded, and minced jalapeño
1 tsp salt

Pit the avocados. Score avocado meat without cutting through the skin. Scoop out the avocado meat with a large spoon and place in mixing bowl. Add the lime juice, and stir to evenly coat the avocados. Stir in the Pico de Gallo, garlic, oil, jalepeno, and salt, gently mashing and tossing the avocado pieces. The guacamole is the right consistency when more large pieces than mashed parts remain. Do not overmash.

Chevy’s Fresh Mex Tomatillo Salsa
1 lb tomatillos, husked
½ onion, quartered
4-10 jalapeños, stemmed
1 rounded tablespoon chopped garlic
¾ cup chopped cilantro
¼ tsp cumin
½ Tbsp salt
1 Tbsp lime juice

Preheat the broiler. Place the tomatillos, onion quarters, and jalapenos in a baking dish. Roast the vegetables under the broiler for 8-10 mins, or until they begin to blacken. Remove from the oven and cool. When cool, transfer the vegetables and any liquid that has seeped out, along with the rest of the ingredients to a blender or food processor and puree. Serve chilled. Makes 2 cups. Freezes well.

Chevy’s Tomatillo Salsa Verde
1 lb tomatillos, husked
3 jalapenos, stemmed, seeded, and cut in half
½ onion, quartered
¼ tsp ground cumin
¼ cup chopped cilantro
½ tsp salt

In a stockpot over high heat, boil the tomatillos, jalapeños, and onion in water to cover for 5 minutes. Cook just until al dente, not soft, breaking up the onion quarters as they boil. Drain off the cooking water and transfer the boiled vegetables to a blender or food processor. Add the remaining ingredients and blend until smooth. Store in an airtight container in the refrigerator until ready to use or for up to 3 days. Makes about 2 cups. Freezes well.

Check out my Caribbean beans and rice recipe, and my black bean recipe.
Both make excellent burritos with any of these salsas on top!

Enjoy your Mexican Food!!