Mango Salsa

Mango salsa

Source: Pops

1 1/2 C. chopped mango
1/2 C. chopped red sweet pepper
1/4 C. sliced green onions
1/4 C. snipped fresh cilantro
2 T. lime juice
2 jalapenos, seeded and chopped

Chill at least 2 hours.

Salsa Verda

Salsa Verde

Source: Pops

1 lb. tomatillos
1 jalapeno
1 small onion, quartered
3 cloves garlic
1 T. kosher salt
1/2 bunch chopped cilantro
1 lime, juiced

Bring pot of water to boil and add tomatillos, jalapeno, onion, garlic, and 1 T. salt. Reduce heat and simmer 5-10 minutes. Reserve 1/4 C. cooking juice. Add cooked vegetables to blender with cilantro and lime juice. Add 1/4 C. cooking juice and puree. Adjust taste with more lime juice and salt.

Mexican Restaurant Salsa

Mexican Restaurant Salsa

Source: My Favorite Salsa Ever. Annie-Eats. 1/25/09

Ingredients:
2 fresh jalapeno peppers, seeded and very coarsely chopped
4 cloves garlic, halved
2 large vine-ripened tomatoes
1 (28 0z.) can diced tomatoes (drained or not, depending on how much liquid you want in your salsa)
2 tbsp. red wine vinegar
1 tbsp. cumin
1/2 sweet yellow onion, coarsely chopped
1/4 tsp. salt
1/2 tsp. ground cayenne pepper
1/4 cup fresh cilantro
juice of one lime

Preparation:
In the bowl of a food processor, combine the jalapenos and garlic.  Process until finely chopped.  Scrape down the sides of the bowl.  Add all other ingredients to the food processor.  Pulse in very brief pulses until the vegetables have reached the size you desire (it does not take many pulses so don’t overdo it).  Transfer to an airtight container and refrigerate at least 2 hours before serving to allow the flavors to blend.

Tomatillo Salsa

Tomatillo Salsa

10046

Source: Food Network Magazine, September 2010 issue, page 119.

Ingredients:
1 large poblano pepper
1/2 large white onion, cut into 4 wedges
4 cloves garlic
2 1/4 lbs. tomatillos, husked
1/2 tsp. cumin
1/4 C. fresh lime juice
1 T. distilled white vinegar
1 1/2 tsp. sugar
kosher salt
3 red jalapeno peppers, thinly sliced crosswise (with seeds)
Chopped cilantro

Preparation:

Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.

Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.

Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.

Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.