Wednesday, January 30, 2013

Salsa Bar

I realized a little while back that I have never posted the recipe to one of my favorite salsas.  

I like to think of this blog as a family recipe book also, so this recipe definitely needs to be here.
We make it often and love it.  I got the recipe from my brother and sister and law.  Thanks guys.

Tomatillo and Arbol Salsa or The Good Stuff
(I'm not really sure what the name is, so this will do)

10-15 tomatillos (husked and rinsed)
15-30 dried arbol chili (depending on how hot you want it)
2-3 garlic cloves

1. Boil the tomatillos until they start changing to a pea green.
(see in the picture how the under side is a different color of green)
2. Meanwhile break stems off of chilies and toast in a pan without any oil.  Turn when they begin to blacken.  I usually throw the garlic and toast it a little also.
3. Remove about 5-6 of the tomatillos and and blend with the chilies and garlic until smooth.  
4.  Add the rest of the tomatillos and pulse leaving chunks of tomatillo for a chunky consistency.  
5.  Add salt to taste and stir with a spoon.

The last time I made this salsa was over the past weekend when it was cold and rainy so I decided to make our own little salsa bar.
Here are two of our other favorite salsas.
 (I forgot to get the avo in the picture)
This has really similar steps as the last salsa and it makes it really easy to make together.

Salsa Verde

10-15 tomatillos (husked and rinsed)
2 serrano chili
1 small bunch of cilantro (rinsed and taken off of stem)
2-3 garlic
1 avocado

1. Again boil the tomatillos until they start to change to that pea green.
2. Toast the garlic in a pan just until it starts to smell really yummy and slightly brown.
3.  Transfer 4-5 tomatillos to blender and blend with the chilies, cilantro, and garlic until well blended.
4. Add the rest of the tomatillos and the avocado and pulse leaving chunks for a chunky consistency.
5. Add salt to taste and stir with a spoon

Ok, last up.

Pico de Gallo

3 tomatoes
1/2 of an onion
1 large bunch of cilantro (rinsed)
2 serrano chilies
juice of 2 lemons

1. Dice tomatoes, onions, and cilantro.
2. Mince serrano chilies.
3. Mix all in a bowl with the lemon juice.
4. Salt to taste.
This one tastes best after if it marinates for about half an hour.

That's it!  
You should have plenty for now and later.  I think chips and salsa count as a meal in itself, right? 
There are a lot of veggies in there!
Have fun mixing it up.


  1. Oh, man - ALL of these recipes look so good! I could easily eat chips and salsa for a meal and I have on several occasions! :)


  2. These look incredible! The salsas were one of my favourite things when I was in Mexico recently (they just don't do it the same here in Australia) - so I will have to try these. Kellie xx


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