Two salsas to savor

[A_nony_mouse]

SALSA FRESCA

From Tacos: 75 Authentic and Inspired Recipes by Mark Miller

12 small, ripe Roma tomatoes (about 1½ pounds), cut into ¼-inch dice

2 serrano chiles, seeded and minced

1/2 small red onion, cut into 1⁄8-inch dice

• Leaves from 1 bunch cilantro, finely chopped

• 1 tablespoon fresh lime juice

• ¾ teaspoon kosher salt

• ¼ teaspoon sugar

In a large bowl, mix all ingredients together and serve. This salsa is best used the day it’s made, or the tomatoes become watery. Makes 4 cups.

Note: Mark Miller is the chef/founder of the acclaimed Coyote Café in Santa Fe, N.M., and the author of nine cookbooks. This recipe is the one used at Coyote Café as a basic condiment with tacos. “Salsa fresca is used in Mexico like we use ketchup — to wake up plain foods,” Miller writes.

FRESH TOMATILLO SALSA

From Simply Mexican by Lourdes Castro

1 pound (about 9) tomatillos, husks removed, rinsed, and quartered

2 jalapeños, stemmed and halved

• 1 cup lightly packed fresh cilantro stems and leaves

• 1 clove garlic

• ½ onion

• ½ teaspoon salt

• 2 tablespoons water

Combine all ingredients in a blender and pulse a few times before blending into a puree. Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

Makes 2½ cups.

Note: In Simply Mexican, Lourdes Castro presents genuine Mexican recipes that don’t require a fortnight to prepare or extra shopping trips to find rare ingredients. Of the tomatillo salsa, she writes: “This has become my favorite sauce — for now. Its fresh flavor, vibrant color, and slight heat (which you can control with the amount of jalapeños you add) are the reasons why. And once you discover how easy it is to prepare and how long it keeps in the refrigerator, I don’t doubt it will become a favorite of yours, too.”
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Have a mice day.