Dos Salsas

We made two types of salsa to go with the previously posted Chicken Enchiladas with Red Sauce. Both were very basic, but both turned out delicious!

Craig was in charge of the pico, and he rocked it. I was very proud. :)

RECIPE - pico de gallo
2 tomatoes, finely chopped 2 jalapeno chile peppers, seeds and ribs removed and finely chopped
1 small onion, finely chopped
1 clove garlic, minced
1/4 cup fresh cilantro, finely chopped
2 tbsp lime juice
salt and pepper to taste
Mix all ingredients together and chill prior to serving.

RECIPE – ranch-style tomato salsa
4 tomatoes
1 -3 jalapeno chile peppers ( I used 1 for a mild+ heat), cut in half with seeds and ribs removed
1 large onion, quartered
3 cloves garlic
¼ cup fresh cilantro, chopped
3-4 tbsp lime juice
Salt and pepper

Preheat broiler on high. Place tomatoes, jalapenos, onions, and garlic on broiler pan and broil vegetables 4" from heat, 3-4 minutes on each side. The veggies are done when: The tomatoes are cracked and blackened, the jalapenos are be blistered with black spots, the onions are soft and blackened on the edges, the garlic is softened but NOT burned.

For a less runny salsa, squeeze the juice out of the tomatoes when taking them off the broiler pan.

In a food processor, combine jalapenos, onions, and garlic; pulse to a coarse paste. Add tomatoes, cilantro, 3 tbsp lime juice. Season with salt and pepper. Process briefly to combine. Transfer to medium saucepan. Simmer over medium heat for 5 minutes. Season more with salt, pepper and lime juice if needed according to taste. Bring in for coworkers to enjoy. Serve warm or chilled with tortilla chips.