Salsa

Green Recipe

https://food52.com/recipes/22530-cooked-green-salsa-salsa-verde

• 1 pound tomatillos, husks removed, rinsed
• 1 garlic clove
• 2 jalapeño or serrano chiles, or to taste
• 1/3 cup coarsely chopped white onion
• 1 cup cilantro leaves and top part of stems
• 1 teaspoon kosher or coarse sea salt, or to taste
• 3 teaspoons vegetable oil

Red recipe:

https://www.quericavida.com/recipes/jarred-chile-de-arbol-salsa/59705ee3-ec7d-43fd-9252-1bc00e7312b3

Salt, to taste
3 cups chile de árbol
4 tomatoes
1 tablespoon vegetable oil
1 onion, cut in halves
8 garlic cloves

Joe’s Traditional

Roma tomatoes

Red onion

Jalapeno

Garlic

Lime juice or vinegar

Bell pepper

Orange recipe

Ingredients

• 2 medium tomatoes
• ¼ small onion
• 2 small garlic cloves
• 7 arbol chillies or more
• 1 tsp salt
• 1/2 cup vegetable oil

Instructions

• Heat two tbsp of oil on a frying pan. Cut the roughly the tomatoes and onion. Place them on the oil and start frying them. Toss them from time to time.
  
• After 5 min add the garlic and continue tossing for another 5 minutes. Then remove the vegetables from the frying pan and set aside.
  
• Using the same fryin pan, add one tbsp of oil and fry the arbol chillies for 3 minutes. Remove them from the heat.
  
• Place all the ingredients in a blender. Add the salt and start blending, add the rest of the oil while the salsa is blending. It has to be smooth and runny. Enjoy it with your favourite taco recipe.
  

Yellow Recipe

• Diced tomatoes: I recommend picking up a can of fire-roasted diced tomatoes, if possible. But any diced tomatoes will do. 🙂
• Garlic: Two cloves of fresh garlic. (Or in a pinch, you can sub in 1 teaspoon garlic powder instead.)
• Chipotle in adobo: I recommend starting with 1 large chipotle in adobo sauce (see photo above). But if you really love chipotle flavor, you are welcome to add one more.
• Fresh cilantro: I used about a cup or so of roughly-chopped fresh cilantro. But again, feel free to add more if you would like. (Or if you don’t like cilantro, you are welcome to just leave it out.)
• Natural peanut butter: I used homemade peanut butter (made from 100% peanuts) for this recipe. But you can use store-bought natural peanut butter too, or just puree peanuts directly into the salsa (see note in the recipe below).
• Onion: I used white onion for this recipe, but yellow or red onion would work too.
• Lime juice: The juice of one lime (about 2 tablespoons).
• Seasonings: A simple mix of ground cumin, dried oregano, salt and black pepper.

HOW TO MAKE PEANUT CHIPOTLE SALSA:

Easy breezy! Simply…

• Puree all ingredients. I find it’s easiest to do this in a food processor, but a blender should also work well. (If using a blender, I recommend adding the juiciest ingredients first, and then layer everything else on top.)
• Season. Taste and season with extra salt (or any other ingredients you might like to increase) as needed.
• Serve. Serve immediately with tortilla chips or use in your favorite recipe and enjoy!

POSSIBLE VARIATIONS:

There are so many ways that you can customize this salsa recipe, so please feel free to tinker around with ingredient amounts and figure out what you love best! For example, feel free to…

• Use more chipotle, cilantro, PB, or lime juice: Feel free to increase the amount of any of these ingredients if you would like!
• Use a different nut butter: If you are allergic to or just don’t like peanuts, feel free to substitute in a different nut butter or seed butter of your choice.
• Add sesame: I also love adding a hint of sesame to this salsa — either a teaspoon or two of tahini, a tablespoon of toasted sesame seeds, or a tiny drizzle of sesame oil. If you love peanut-sesame flavors together, I recommend giving it a try!
• Add heat: A fresh jalapeño or serrano pepper would also be delicious here, if you would like to add some extra heat.