SALSA, 2 WAYS
Serves: Makes 2 cups of each salsa
 
INGREDIENTS
For the pico de gallo:
  • 6 tomatoes, small diced (seeds removed)
  • 1 cup finely chopped red onion
  • 2 green chilli or jalapeño, seeds removed and finely chopped (use less if sensitive to spice)
  • ¼ cup lime juice
  • Salt, to taste
  • ½ packed cup finely chopped coriander
For the salsa verde:
  • 6-8 tomatillos
  • ½ red onion, roughly chopped
  • 1 green chilli or jalapeño, roughly chopped (remove seeds if sensitive to spice)
  • 1 clove garlic
  • ½ cup fresh coriander (leaves and stems)
  • 2-3 tablespoons lime juice
  • Salt, to taste
INSTRUCTIONS
To make the pico de gallo:
  1. Combine chopped tomatoes, onion, green chilli, lime juice and salt in a large mixing bowl. Add the chopped coriander and mix. Taste and adjust, adding more lime juice or salt as required. Using the back of a large spoon, mush the contents of the bowl around a bit — this will release the juices and help the flavours mingle.
  2. For best flavour, let the pico de gallo sit for at least 20 minutes in the refrigerator before serving.
To make the salsa verde:
  1. Separate the husks from the tomatillos and rinse well to remove any stickiness. Using either a skillet or with the broiler function of your oven, lightly char the tomatillos. The skin will char, and turn into a deeper army green. Remove and let it cool down. Chop into quarters.
  2. Purée the tomatillos with onion, chilli, garlic, and coriander in a food processor or blender. Keep the salsa slightly chunky if desired. Add salt and lime juice, tasting and adjusting according to preference. Let it sit for 20 minutes before serving to allow the flavours to mingle.
Serve salsas with tortilla chips, nachos, tacos, fajitas, enchiladas, burritos bowls or anything that you would require an acidic spicy kick with.
Recipe by Sprig & Vine at http://sprigandvine.in/salsa-2-ways/