Salsa #2, Salsa el Topil

The first salsa was excellent, I've made it again since then and everyone that bothered to comment said it was really good. I still think serranos are my favorite pepper. This one wasn't very good, I'm sure it was because I used the wrong peppers.  Here's the recipe:

3 pasilla chile peppers -- the book says to use the Oaxacan kind, but I bought what they had a Winco, and I'm sure this is why this salsa didn't come out right.

1 tomatillo

1 tomato

3 cloves garlic

1/4 teaspoon Mexican oregano

1/4 teaspoon salt

3/4 cup water

Roast the chiles about 3 minutes, then throw everything into a food processor, chopping until it's a coarse salsa. Makes about 1 1/2 cups -- except it made about 3 cups. The pasilla peppers at Winco were huge. This salsa was very green, not at all spicy, and pretty much forgettable.

Salsa!

Okay, so not beer related, other than it's great to wash it down with beer. I picked up a book of salsa recipes a few years ago, and my plan is to do a Julie and Julia thing and make them all.

Here's a link to the book: Salsa I'm going to post the recipes one at a time (no copyright on recipes, no worries there) but the book is definitely worth buying, lots of good advice and some great pictures.

First up -- Salsa Fresca

3 serrano chiles
1 large ripe tomato
1/2 cup chopped white onion
1 teaspoon minced fresh cilantro
1 tablespoon olive oil
1/4 teaspoon salt
1/4 cup water

Chop together chiles with seeds and tomato using a knife or food processor. Really using a knife is easier and way less clean up. Chop in the onion and cilantro until a coarsely textured salsa is formed. Stir in oil, salt, and water.

I left out the water since I didn't think it was needed. It was delicious and easy to make. It went really well with tortilla chips and Bohemian Pilsner, IPA, and Pale Ale. Serrano is one of my favorite chiles.

Salsa Fresca