Salsas Rojas Y Verdes

Ingredients

Green chili peppers

2, seeded and chopped

Avocado

1, ripe and pitted

Salt

1 teaspoon, or to taste

Lime juice

2 tablespoons

Cilantro

1/4 cup, chopped

Garlic

2 cloves, minced

Jalapeno peppers

2, seeded and chopped

White onion

1 medium, chopped

Tomatoes

4 medium, chopped

Instructions

1. Gather all the ingredients. For the red salsa, you'll need tomatoes, white onion, jalapeno peppers, garlic, half the lime juice, and half the salt. The green salsa requires green chili peppers, avocado, the other half of the lime juice, and the remaining salt.
2. In a blender or food processor, combine the tomatoes, white onion, jalapeno peppers, garlic, cilantro, lime juice, and salt. Pulse until you achieve a smooth consistency. This is your Salsa Roja.
3. For the Salsa Verde, add the diced avocado, green chili peppers, remaining lime juice, and remaining salt to the blender or food processor. Blend until smooth.
4. Taste both salsas and adjust the seasoning if needed. The balance of salt and lime juice can be adjusted to your preference.
5. Transfer the salsas to serving bowls and refrigerate for at least 30 minutes. This step is essential as it allows the flavors to meld together, resulting in a deeper, more robust flavor.
6. Serve chilled with tortilla chips or as a topping for tacos, quesadillas, or grilled meats. Enjoy the burst of flavors that each scoop delivers.