Question:

How do I make salsa?

Summer Salsa

Make this salsa when the tomatoes in your garden are ripe
and the herbs are fresh.

Use this as a dip, as a topping for crostini, or
with hummus and pita.

FRESH TOMATO SALSA
1 1/2 pounds vine-ripened tomatoes, seeded and coarsely chopped
1/2 cup finely chopped onion
2 scallions, finely chopped
1/2 cup fresh coriander sprigs, finely chopped
1 tablespoon fresh lemon or lime juice
Tabasco to taste

In a bowl stir together salsa ingredients.

Salsa may be made 2 hours ahead, covered and chilled.

Makes about 3 cups.

Salsa Ranchera

Broiled serrano chilies and tomatoes simmered with garlic and sautéed onions; served as a dip, sauce or topping.
2 pounds tomatoes, broiled
5 serrano chili peppers, broiled
2 large cloves garlic, peeled & roughly chopped
2 tablespoons safflower oil
2 tablespoons Vidalia onions, finely chopped
1/2 teaspoon salt

Broil tomatoes and chilies until black spots appear on both. Place in food processor and pulse along with garlic and salt until rough-textured mixture is formed.

Heat oil and fry onions until clear. Add tomato and pepper mixture, cook over high heat until reduced; about 10 minutes. Chill.

Stir often, add more chiles if hotter sauce is desired.

Yields 2 cups.

You can make this as hot as you want by varying amount and variety of chiles.

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