Unique & Simple Salsas

Bloody Mary Salsa

6 medium vine-ripe or heirloom tomatoes, sliced 1-inch thick
Canola oil
Kosher salt
4 teaspoons fresh lemon juice (from 1 lemon)
2 teaspoons horseradish
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 fresh poblano or ancho chili

Preheat grill or grill pan to high heat. Toss tomatoes with 2 tablespoons canola oil to coat; sprinkle with salt. Brush grill grates with some oil. Grill tomatoes until charred on both sides and softened, carefully flipping with metal spatula halfway through, 12 to 15 minutes total. Transfer to bowl to cool. 

Coarsely chop tomatoes, reserving any juices. Transfer to serving bowl. Add lemon juice, horseradish, Worcestershire, black pepper, chili and 1/4 teaspoon salt. Mash together gently to combine using fork, muddler, or pestle. Serve immediately, or refrigerate from 1 hour up to overnight. Let come to room temperature before serving. 



Green Salsa
2 large, 3 medium, or 6 small tomatillos, husked
4 cloves garlic, skin on
1 jalapeno pepper (more or less, depending on preference and heat level)
1 shallot, peeled
1/2 Reed avocado or 1 Hass avocado, pitted and scooped
Juice of 2 limes
1 bunch cilantro
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt

Put a small skillet over medium high heat. Without using any oil, add the tomatillos, garlic, jalapeno and shallot and dry roast, turning occasionally, until there are many black spots on the vegetables, about 5 minutes.
Put the tomatillos and shallot in your blender jar. Peel the garlic and add it to the blender. Halve, seed, and stem the jalapeno and add it to the blender.
Add the avocado, lime juice, cilantro, cumin, and salt. Process on high speed until smooth. Taste and adjust seasoning – it may need more lime juice or salt. If it needs more heat, judiciously add cayenne or any chili powder you prefer.

Pineapple & Tomatillo Salsa

1 3/4 cups fresh pineapple chunks
4 small tomatillos, peeled and halved
3 green onions, ends removed and cut in half lengthwise
1 clove garlic, thinly sliced
1 jalapeno, seeded and coarsely chopped
1 handful cilantro
1 teaspoon Kosher salt
1 to 2 tablespoons agave nectar

Chile de arbol powder or Cayenne powder

Heat a small skillet over medium-high heat. Put the tomatillos and green onions in (with no oil) and cook, turning occasionally, until they start to darken in spots, about 5 minutes.
Put the pineapple, tomatillos, green onions, garlic, jalapeno, cilantro, salt, agave nectar, and a pinch of chile de arbol in a mini-food processor. Process until it forms a coarse puree. Taste and adjust seasoning. Serve at room temperature for best flavor. This salsa will keep for at least 3 days in the refrigerator.

 source:herbivoracious



Orange Salsa
4 tomatillos, husked, cleaned and halved
2 teaspoons fresh lemon or lime juice
1 1/2 teaspoons honey
1 medium navel orange, peeled cut into bite-size pieces
1 medium jalapeno chili, cored, seeded and minced
1 scallion, green part only, chopped
1/16 teaspoon salt (a pinch)
1 tablespoon chopped fresh cilantro

Place halved tomatillos, cut side down, on a rimmed baking sheet lined with aluminum foil. Place in broiler and cook until tomatillos are charred and fully softened, about 5 minutes. Transfer to a workbowl of a food processor fitted with steel blade. Add fresh tomatillos and pulse until finely chopped, 10 to 12 short pulses. Transfer to a medium bowl. To make salsa, combine blended tomatillos, lemon juice and honey in a small bowl. Stir well. Add orange, chili, scallion, salt and cilantro. Stir gently but well.

source:serious eats