FOOD

Salsa 4 Ways

With ingredients like tomatillos, peaches, pumpkin seeds, and shishito peppers, there is no wrong way to salsa.

FOOD

Salsa 4 Ways

With ingredients like tomatillos, peaches, pumpkin seeds, and shishito peppers, there is no wrong way to salsa.

Ingredients

  • 12 tomatillos
  • 1 white onion, halved
  • 1 clove garlic
  • 1 paquillo pepper
  • 1/2 cup vegetable oil
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 1 bunch cilantro
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Steps

  1. Preheat oven to 450 degrees, and line a baking sheet with parchment paper.
  2. Place tomatillos in a bowl of water to soak, then remove husks.
  3. In a large bowl, add tomatillos, onion, garlic, pepper, vegetable oil, cinnamon and cumin. Toss well to coat.
  4. Transfer to the prepared sheet tray and roast for 30 minutes, or until golden. Remove from oven and let cool.
  5. Transfer to a blender, then add the cilantro, lime juice and olive oil. Process until smooth. Taste for seasoning and serve.

Ingredients

  • 20 cherry tomatoes, halved
  • 4 ripe peaches, diced
  • 4 ripe tomatoes, diced
  • 4 cloves garlic, minced
  • 1/2 red onion, minced
  • 1 bunch cilantro
  • 1 serrano pepper, minced
  • 4 limes, juiced
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon salt

Steps

  1. In a large bowl, combine cherry tomatoes, peaches, tomatoes, garlic, red onion, cilantro and serrano pepper. Add salt, lime juice and honey. Stir to combine. Taste for seasoning, then serve or store in the fridge, covered, for up to 3 days.

Ingredients

  • 2 cups raw pumpkin seeds
  • 12 Roma tomatoes
  • 1 habanero chile
  • 2 bunches cilantro
  • 1 bunch chives
  • Juice of 4 limes
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Steps

  1. In a pan set over medium heat, toast pumpkin seeds until golden. Transfer to a food processor and process until fine.
  2. Using the same pan, sauté tomatoes and habanero until slightly charred. Add tomatoes and chile to the pumpkin seeds, along with the cilantro, chives, lime juice, olive oil and salt. Process until combined. Taste for seasoning, then serve or store in the fridge, covered, for up to 3 days.

Ingredients

  • 2 cups cherry tomatoes, quartered
  • 2 cloves garlic, minced
  • 1/2 yellow onion, minced
  • 4 cucumbers, diced
  • 4 to 5 shishito peppers, thinly sliced
  • Juice of 2 limes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt, to taste

Steps

  1. In a medium bowl, combine all of the ingredients. Serve or store in the fridge, covered, for up to 3 days.