Working in restaurants, I always meet a lot of coworkers from other cultures. Many of those workers are from Hispanic decent and being from Columbian myself, it allowed me the opportunity to learn the foods of many other Hispanic cultures. They would often make food for themselves and offer me some which is so amazing! They make some of the most unique salsas. From New York to Colorado kitchens, they always had something in common and that commonality was their salsas. It went with whatever they were eating, from tacos to rice and beans or just a dipping sauce. Some were spicier then others (which is always my favorite kind). I would try to make them at home but they never came out the same, until I finally started to ask questions and came up with my own version thanks to all the people in the back of house! Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_
Ingridents
Salsa Roja
- 4 Large red tomatoes
- 2 Jalapeños
- 1/2 Yellow onion
- Cilantro
- Salt and Pepper
- EVOO
Salsa Verde
- 4 Tomatillos (green tomatoes)
- 2 Jalapeños
- 1/2 Yellow onion
- 2 cloves garlic
- Cilantro
- Salt & Pepper
- EVOO
Directions
- Preheat oven to 350F (177 C). Use two sheet pans.
- Cut the Tomatoes in 4’s. Onions and jalapeños into smaller pieces (doesn’t have to be exact sizes its all going in a blender afterwards).
- Be sure to keep them separated. You are making TWO salsas. Or one if your only into one or the other.
- Cover all the veggies in Extra Virgin Olive Oil, salt, & pepper.
- Roast in oven for about 20-25mins. Be sure to keep an eye on them. You want them to be slightly charred.
- Once ready, take them out and set aside. Let them all cool off for a few mins.
- Start off with the salsa VERDE ingredients and add to a food processor or blender. Add in a hand full of cilantro ( this is really your preference on how much. If you don’t like cilantro at all skip it and add a different herb like parsley. This will definitely change the flavor). Add in some lukewarm water and blend away. Use a jar to pour it in.
- Repeat with the Salsa ROJA same process.
- Enjoy right away or you can store it in your fridge for a few days. Definitely MAKE sure its completely cool down before you put it in your fridge.
- If you don’t feel like roasting any of it, you can just boil or even grill everything instead. The flavor will be similar, except you won’t get the char flavor. Both ways are super easy to make.
