Red & Green Tomato Salsa

DSCN2799_LR_3 This salsa was inspired MANY years ago by an ex-boyfriend who turned me on to adding tomatillos AND using a blender to briefly process all the ingredients.  Oh and he added a ton of cilantro which was groovy as I am a big fan of cilantro.  I don’t always take the time for these extra steps but considering it was for my hubbies birthday, I decided washing the blender was worth the effort!  I use Roma tomatoes for this salsa as they are LESS juicy.  Once all is in the blender, only pulse a few times – you do not want a pureed soup.  I did take the time to pour this mixture through a fine meshed sieve to remove extra liquid before pouring it into a bowl where I added more tomato, onion, and cilantro.  Keep that liquid you sieved and save it for a soup base (a gazpacho would be fabulous!)  Make ahead and chill in the frig so it has time to thicken up before serving.  Serve with blue corn tortilla chips, holy guacamole, and black bean & zucchini enchiladas.  Extravagent!!  What a blessing to have a summer birthday!


Red & Green Tomato Salsa
  • 6 tomatillos
  • 12 roma tomatoes
  • 1 cup cilantro
  • 1 small white onion
  • 2 jalapenos
  • I lime
  • Salt to taste
  1. Roughly chop 3 tomatillos, 6 roma tomatoes, ½ cup cilantro, ½ the white onion, 1 jalapeno and add all to the blender with the juice of one lime. Pulse 1-2 times - briefly - you do not want a puree!
  2. Using a fine mesh sieve with a bowl beneath it, strain some of the liquid. Save for future use
  3. Pour salsa in a bowl
  4. Finely chop the remaining tomatillos, romas, onion, cllantro, and jalapeno and add to the bowl. Add salt to taste
  5. Sprinkle with lots of LOVE!!!
  6. Cover and place in frig to thicken before serving


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