Carmen’s Salsa

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Carmen Romine

Yield: 10-12

Author: Carmen Romine

This recipe is a fresh combination of traditional red salsa but incorporates the base of tomatillo verde.

Ingredients

• 6 roma tomatoes
• 1 small white onion
• 1 orange or yellow pepper
• 3 tomatillos
• 1 jalapeño, seeded and rinsed
• 2/3 a bunch of cilantro
• 1 lime, juice squeezed
• 1/2 lemon, juice squeezed
• 2-3 tablespoons of olive oil
• splash of red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cumin
• pinch of coriander
• pinch of cayenne

Instructions

1. Finely chop ingredients and add to a mixing bowl. Mix gradually to determine ratio of fresh herbs. Continue to chop cilantro and add to mixing bowl.
2. Combine oil, vinegar, lime juice, and lemon juice to bowl. Assess liquid ratio then continue to add the remaining spices. Taste test with a chip.
3. Scoop out about 1/3 of the mixture and add to a blender or food processor. Pulse gently a few times until the portion is slightly puréed.
4. Add blended portion back to main bowl and mix well.

Notes:

I definitely use more black pepper, cumin, and coriander than in the recipe. Blending a small portion of the salsa helps keep a good combination of chunky salsa but easy chip dipping.

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