Tres Amigos

It's salsa week! I proclaim this week to be henceforth known as, "National Salsa Week". No particular reason for this proclamation, other than the fact that I crave fresh, bright fruits and vegetables this time of year when we are in the flux between a cool spring, and the start of summer.

 We are planting right now, and a day away from getting our 2011 brood of young chickens (25 Buff Brahma's). Time is short after work, many chores to be done, and every moment counts. We tend to move to a series of quick, nutritious menu options that can be prepared in 30 minutes or less. Mexican, and Latin food in general gets the nod often, stuffing 4 tacos in your face full of vegetables and roasted meats is a great comfort,  can be done quickly, and also importantly, with little clean-up time. I make a great number of different salsas, some fresh, some char roasted, some that are truly unique. This week I am going to feature as many as time allows, and eat really well as a result of it! These are all simple recipes, that require little time or effort, and bring tasty results. Check it!

Salsa Fresca (The red one)

6 roma tomatoes (seeded, and diced)

1 medium yellow onion (fine dice)

1 bunch cilantro (chiffinade)

2 (or more) serrano peppers (fine dice, seeds removed or kept)

1/2 tsp kosher salt

juice of two limes

Technique: Dice all ingredients in a uniform size. Toss with cilantro, salt, and lime juice. Allow to blend in cooler for 30 minutes, drain and serve.

note: The salt will make the tomatoes shed water, so I tend to drain some of that liquid off, or if I am service rice or beans with the salsa, drain into either or both.

Mango Salsa (the yellow one)

4 large mangos (peeled, pitted and diced)

1 large red bell pepper (diced)

1 large red onion (diced)

2 (or more) serrano peppers

1 bunch of cilantro (chiffinade)

1/2 tsp kosher salt

juice of two limes

Technique: Dice all ingredients in a uniform size. Toss with cilantro, salt, and lime juice. Allow to blend in cooler for 30 minutes and serve.

Salsa Verde (the green one)

10 good sized tomatillo (see below)

1 large yellow onion (diced)

2 (or more) serrano peppers (diced)

1 bunch of cilantro

1 tsp whole cumin seed (grind to powder)

4 teeth garlic (roasted)

1/2 tsp kosher salt

1.2 tsp raw sugar

juice of 1 lime

Technique: Wash and de-hust the tomatillo. Place under broiler with garlic, and broil till all sides are slightly charred. Allow to cool until you can handle, and blend in a food processor. Add onion, cilantro, serranos, and spices. Blend with a spoon. Allow to rest for 30 minutes at room temperature.

These are all really basic salsa preperations, they will get more elaborate as the week progress.