Salsa really isn’t hard to make. It’s just one of those things you have to tinker with until you get it right (for your family, everyone’s salsa tastes vary, methinks). And I think we’re totally there. But, then again, we like to change it up, sometimes, too. But these are our go-to quick and easy salsa recipes. Roasted Red and Green Salsa: it’s all roasted on one pan together and then blended separately.
Give it a shot and then tinker it to however your family loves it. 🙂 Let me assure you this way is a delicious way to start.
Salsa Recipes: Red and Green Roasted Salsas
Ingredients
RED SALSA
4 tomatoes
1-2 jalapenos, stemmed and seeded
1/2 small onion, chopped
2 garlic cloves, peeled
salt and cilantro to taste
1 drop of lime essential oil, optional (I get mine HERE)
GREEN SALSA
1 1/2 pounds of tomatillos
1/2Â onion, minced
2 garlic cloves, peeled
2 serrano peppers, stemmed and seeded
1/2 teaspoon salt (I like Himalayan pink)
1/4 teaspoon white pepper
3 tablespoons chopped fresh cilantro
1 drop of lime essential oil, optional (I get mine HERE)
Method
Preheat oven to 350° Fahrenheit.
Peel the husks off the tomatillos. Place them in a roasting pan with the onion, garlic, and Serrano peppers.
Place the tomatoes, jalapenos and onion on the other half of the roasting pan (or cookie sheet.
Roast for 25 to 35 minutes. The tomatillos will break down and become juicy. Remove form oven and cool.
Place the roasted GREEN ingredients in a food processor or blender and puree. Season with salt, white pepper, and cilantro. Add lime EO Chill until ready to serve.
Place the roasted RED ingredients in a food processor or blender and puree. Season with salt and cilantro. Add lime EO. Chill until ready to serve.
Both salsa recipes (red and green) are absolutely delicious and they’re so good for you! I do the green in the blender first because the flavor is a little more subtle and less likely to impact the flavor of the red if I don’t rinse the blender in between pureeing batches. 🙂 Enjoy!
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- RED SALSA
- 4 tomatoes
- 1-2 jalapenos, stemmed and seeded
- 1/2 small onion, chopped
- 2 garlic cloves, peeled
- salt and cilantro to taste
- 1 drop of lime essential oil, optional (I get mine HERE)
- GREEN SALSA
- 1 1/2 pounds of tomatillos
- 1/2 onion, minced
- 2 garlic cloves, peeled
- 2 serrano peppers, stemmed and seeded
- 1/2 teaspoon salt (I like Himalayan pink)
- 1/4 teaspoon white pepper
- 3 tablespoons chopped fresh cilantro
- 1 drop of lime essential oil, optional (I get mine HERE)
- Preheat oven to 350° Fahrenheit.
- Peel the husks off the tomatillos. Place them in a roasting pan with the onion, garlic, and Serrano peppers.
- Place the tomatoes, jalapenos and onion on the other half of the roasting pan (or cookie sheet.
- Roast for 25 to 35 minutes. The tomatillos will break down and become juicy. Remove form oven and cool.
- Place the roasted GREEN ingredients in a food processor or blender and puree. Season with salt, white pepper, and cilantro. Add lime EO Chill until ready to serve.
- Place the roasted RED ingredients in a food processor or blender and puree. Season with salt and cilantro. Add lime EO. Chill until ready to serve.
- Both flavors (red and green) are absolutely delicious and they're so good for you! I do the green in the blender first because the flavor is a little more subtle and less likely to impact the flavor of the red if I don't rinse the blender in between pureeing batches. 🙂 Enjoy!
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