Salsa recipes.

As I noted earlier, I made several different types of salsa this week. At many of the restaurants here in town you can expect up to 4 different types of fresh salsa to be put on your table even before you get a glass of water. I try to keep some fresh frozen or bottled available whenever I can.

It's best to make small batches, a little goes a long way so unless you are going to do some canning I suggest not making more than a quart of at a time.'

Fire Roasted Salsa

4 tomatoes of any type sliced in half

5 large tomatillos peeled and sliced in half

1/2 medium onion sliced in half

2 whole jalepenos

1/2 teaspoon salt

1/4 cup lime juice

In a lightly oiled cast iron skillet put the vegetables cut side down on high heat for 3 minutes and then toss them around the pan so they become evenly cooked. The cut sides of the tomatoes and onions should be almost burned. When everything is carmelized and or blackened put everything into a food processor with the salt and lime juice. Blend well.

This salsa goes well with meats, tacos or just tortilla chips.

Mango salsa

2 large ripe mangos cubed into 1/2 inch pieces

1/2 cup of roughly chopped cilantro

2 fresh diced jalepenos

1/4 diced red onion

1 /4 cup lime juice

1/4 cup of chopped jicama (if available)

Toss all the ingredients in a small serving bowl and squeeze the lime juice over the top. This salsa goes great with seafood, salads and roasted chicken.

Atomic Habanero

7 whole red or orange habanero peppers (stems removed)

1 small tomato

1 clove garlic

1/4 cup white wine vinegar

1/4 tsp salt

1/4 cup lime juice

Put all the ingredients into the food processor and chop until it has a smooth consistency. Be careful with this stuff. It has a great flavor but a little goes a long way.

The habanero salsa is good for wings, grilled meats or just for proving to people how tough you are.

All these salsas will keep for a week in the fridge or even longer if frozen in small batches.