Homemade Salsas

Learn how to make two delicious fresh salsas. Tomatillo verde and a fresh Pico de gallo. Perfect for chips, tacos, or salads!

Tomatillo salsa
Makes 2 cups

1 pound fresh tomatillos, husks removed
2 jalapeño peppers, stem removed
2 cloves garlic, peeled
1/2 cup fresh cilantro leaves
1/3 cup diced white onion
1 tablespoon lime juice
1 teaspoon Kosher salt
1/4 teaspoon ground cumin

Preheat oven to 425°F.
Rinse and dry the tomatillos.

Add tomatillos, jalaneno peppers, onion and garlic on baking sheet.

Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.

Remove from the oven, and transfer the vegetables from the sheet pan to blender.

Add the cilantro, lime juice, salt, and cumin to the blender or food processor.

Blend the mixture until it reaches desired consistency.

Taste and season with extra salt and/or cilantro if needed.

Serve immediately, or refrigerate in a sealed container for up to 5 days.

Pico de Gallo
Servings 6

1 lb tomatoes, (3-4 medium), diced
1/2 medium onion, diced
1 jalapeno pepper, seeded and finely minced
1/2 cup cilantro, chopped
2 Tbsp lime juice, from 1 lime
1/2 tsp salt, or to taste
1/8 tsp black pepper
1 Tsp sugar optional to cut acidity

In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

Best to at least sit for 1 hr for the flavors to blend together.