This month we're delighted to share recipes for two delicious salsas that Aldo Juárez-Romero (MO#1009) prepared for the 4th Annual Sycamore Collaborative Seed Share.  They also happen to be beautiful - and for those of you looking to spice up your St. Patrick's Day festivities, they are roughly the colors of the flag of Ireland. Before you protest about this fusion, remember - potatoes made their way to Ireland by way of Peru!
 

Spicy Tomatillo & Jalapeño Green Salsa

This Spicy Tomatillo & Jalapeño Green Salsa is a vibrant and zesty blend of tangy tomatillos, spicy jalapeños, and fresh cilantro, creating a perfect balance of heat and acidity. Whether boiled for a bright, fresh taste or roasted for a smoky depth, this salsa is a versatile addition to tacos, grilled meats, eggs, or chips. Its bold flavor and smooth texture make it a must-have for any Mexican-inspired meal, adding a delicious kick to every bite.

Ingredients:

• 6 tomatillos, husked and rinsed

• 2 jalapeños (or more for extra heat)

• 2 garlic cloves, peeled

• ¼ onion, chopped

• ¼ cup fresh cilantro, chopped

• Salt, to taste

• Lime juice, to taste (optional)

• Vegetable oil (optional, for frying)

Instructions:

1. Boil or Roast:

   • Boiling method: In a pot, bring water to a boil and cook the tomatillos and jalapeños for about 5-7 minutes until soft.

   • Roasting method: Place tomatillos, jalapeños, onion, and garlic on a dry skillet over medium heat and char them for a deeper, smoky flavor.

2. Blend:

   • Transfer the cooked ingredients to a blender. Add cilantro, salt, and lime juice (if using). Blend until smooth.

3. Optional Frying:

   • For a richer flavor, heat 1 tablespoon of vegetable oil in a pan and pour in the blended salsa. Simmer for about 5 minutes to enhance the taste.

4. Serve & Enjoy:

   • Use it as a topping for tacos, grilled meats, eggs, or as a dip for tortilla chips!

Spicy Roasted Chile de Árbol Salsa

 
This Spicy Roasted Chile de Árbol Salsa is a bold and flavorful blend of smoky dried chiles, roasted garlic, and sweet Roma tomatoes. Its vibrant orange hue and rich, slightly spicy taste make it the perfect accompaniment for tacos, grilled meats, or simply as a dip for tortilla chips. Quick and easy to prepare, this salsa balances heat with a deep roasted flavor, bringing a touch of authentic Mexican spice to any dish.
Ingredients:

• 3 dried Chiles de Árbol

• 4 garlic cloves, peeled

• ½ onion, roughly chopped

• 5 Roma tomatoes, chopped

• Salt, to taste

• Black pepper, to taste (optional)

• Vegetable oil, for frying

 
Instructions:

1. Heat the oil: In a medium skillet over medium heat, add a small amount of vegetable oil (about 4 tbsp).

2. Fry the ingredients: Add the chiles de árbol, garlic cloves, and onion. Sauté for about 5 minutes, stirring occasionally, until the garlic is golden and the chiles are fragrant.

3. Add the tomatoes: Toss in the chopped Roma tomatoes, season with salt and black pepper, and cook for another 5 minutes until the tomatoes soften.

4. Blend: Transfer everything to a blender and blend until smooth. The salsa should turn into a rich orange color.

5. Adjust & serve: Taste and adjust salt if needed. Serve warm or at room temperature with tacos, grilled meats, or tortilla chips.

Enjoy!