Teresa's Recipes
Salsas Rojas Y Verdes
Embark on a culinary journey to Mexico with Salsas Rojas y Verdes! These two vibrant, robust salsas - one fiery red, the other a refreshing green - will add a delightful zing and exotic flavor to your favorite Mexican dishes. The red salsa, a blend of juicy tomatoes and spicy jalapenos, and the green salsa, a creamy blend of avocado and green chili peppers, have been staples in Mexican cuisine for centuries. Dating back to the Aztecs, these salsas have evolved over time, but their heart remains rooted in Mexican tradition and culture.
Ingredients
- 2, seeded and chopped Green chili peppers
- 1, ripe and pitted Avocado
- 1 teaspoon, or to taste Salt
- 2 tablespoons Lime juice
- 1/4 cup, chopped Cilantro
- 2 cloves, minced Garlic
- 2, seeded and chopped Jalapeno peppers
- 1 medium, chopped White onion
- 4 medium, chopped Tomatoes
Dietary Notes
- Servings: 6-8
- Dish Type: Condiment
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Calories: 70
- Fat: 4g
- Carbs: 8g
- Protein: 1g
- Sodium: 400mg
- Sugar: 4g
Instructions
- 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.
- 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.
- 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.
- Taste both salsas and adjust the seasoning if needed. The balance of salt and lime juice can be adjusted to your preference.
- 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.
- Serve chilled with tortilla chips or as a topping for tacos, quesadillas, or grilled meats. Enjoy the burst of flavors that each scoop delivers.
Tips
- For a spicier salsa, leave in some of the seeds from the jalapenos or green chili peppers.
- You can store these salsas in an airtight container in the refrigerator for up to one week.
- If you want to make a chunkier salsa, pulse the ingredients less in the blender or food processor.