Salsa Roja and Guacamole

Whether you choose the verdant, slushy, herby freshness of the all-raw salsa or the oil-colored, pleasure-loving, sweet-sour richness of the roasted version a person has to admit making homemade salsa always taste better than coming from a jar.

Salsa Roja and Guacamole Recipe:

Salsa Roja Ingredients: 

Note that this makes a lot — a big mixing bowl full. You can cut the ingredients down to ½ to make a smaller amount.
• 16 full size tomatoes, or nearly a produce bag full of tomatoes
• 2-3 yellow onions
• 20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Feel free to reduce # of peppers, or scrape the seeds out of them
• 8-10 cloves of garlic
• 1-2 Tbsp salt
• 1-2 bunches cilantro

Preparation:

1. Halve the tomatoes and onions and lay cut-side up on a cookie sheet along with the peppers and garlic

 

2. Roast at 375 till the onions look nice and translucent (see bottom left of the next picture), tomatoes look soft, and peppers are getting a nice char on them.
3. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)

 

4. Stir it all together and eat .

I added cumin, lime juice, red pepper, and salt for additional flavor.

Guacamole Ingredients:

5 ripe avocados
Juice of 1 lime
2 tomatillos, finely chopped
1/4 teaspoon cayenne
Salt and fresh ground pepper

Directions

Slice the avocados in half, remove the pits and scoop the flesh into a bowl using a spoon. With a potato masher or fork, lightly mash the avocados until mashed but still chunky. Add the lime juice, tomatillos and cayenne, and season to taste with salt and pepper. Mix gently. Cover with plastic and refrigerate until ready to serve.  

Serve both (Salsa Roja & Guacamole) with your favorite store bought tortilla chips or homemade, which is my preferred.