WRITTEN ON May 5th, 2009 BY Meredith AND STORED IN Appetizer, Mexican, Tomatoes, Vegetarian

I could not get out of my own way today. It was just…one of those. So here I am, posting my planned Cinco de Mayo recipe so late on the fifth that most of you won’t see it until tomorrow anyway. To boot, its pouring rain here. On my way home I passed long lines of drowned rat-people (so I’m not the only one who buys cheap street umbrellas that break in a stiff wind) waiting to get into the local dive Mexican joint. Why torture yourself? Wait till a sunny day that’s reminiscent of that certain Spring Break in Cabo and create your own Cinco bash. And when you do, try these salsas. They’re sure to add color and heat to any Fake-o de Mayo celebration. Ole!

"Because they like to say Salsa"

"Because they like to say Salsa"

Salsa Verde
½ lb tomatillos, husked
½ ripe avocado
1 fresh jalapeno, diced (if you are spice-sensitive, use ½ )
½ white onion, diced
2 handfuls fresh cilantro, chopped
Juice of 2 limes
Salt and pepper to taste
Bring a medium saucepan of salted water to a boil. Have a bowl of ice water ready. Add tomatillos, blanch for 1 minute. Remove tomatillos and plunge directly into ice water to stop the cooking. Once they are cool, give them a rough chop and then combine all ingredients into a large bowl. Blend with an immersion blender until smooth and bright green.

Roasted Tomato and Poblano Salsa
1 bunch cherry tomatoes
1 poblano pepper, halved and seeded
½ a red onion
¼ fresh jalapeno, diced
1 large handful cilantro, chopped
Zest of 1 orange
Juice of 1 lime
Salt and pepper to taste
Preheat broiler while you are chopping your ingredients. On a sheet tray, place cherry tomatoes and poblano pepper. Roast under broiler until the skin is lightly charred. Cool for about 10 minutes. Combine all ingredients in a large bowl and blend with immersion blender until mixed but slightly chunky.

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