Salsa update

I have been busy trying out salsa recipes - no ulcers yet. Here are a few that I really liked.

Salsa Mexicana
2 T. finely diced white onion
8 Roma tomatoes, diced
2 serrano chiles, finely diced, with seeds
2 T. finely chopped fresh cilantro
1 t. sugar
1 T. fresh lime juice

Place the onion in a strainer and rinse with hot water and drain. Combine all ingredients. Add more sugar if the tomatoes are to acidic. Refrigerate at least 30 mins. before serving.

Tomatillo-Avocado Salsa
1 lb. tomatillos (about 15) husked, rinsed and chopped
1 avocado roughly chopped
1 serrano chile, with seeds
3/4 c. fresh cilantro leaves
2 T. fresh lime juice
1 t. salt

Place all ingredients in a food processor and puree.

Fire-Roasted Tomato Chipotle Salsa
1/4 cup plus 1 T. virgin olive oil
1/2 onion chopped
2 lbs. Roma tomatoes, blackened
4 t. finely minced roasted garlic
1/2 c. minced fresh cilantro
4 chipotle chiles en adobo, chopped
1/4 cup red wine vinegar
1 T. salt
1 t. sugar

Heat a T. of olive oil in pan until lightly smoking. Add onion and saute until caramelized. Transfer the onion, half the blackened tomatoes, and garlic to a food processor and pulse until finely chopped. Add the cilantro and chipotle chiles and pulse again.
Peel, seed, and chop the remaining tomatoes and fold in together with the remaining 1/4 c. olive oil, vinegar, salt, sugar, and other tomatoe mixture.

Avocado-Serrano Salsa
2 large avocados chopped
1/4 c. fresh lime juice
1 Roma tomato diced
3 T. minced red onion
4 t. minced serrano chile, with seeds
2 t. minced cilantro
1 1/2 t. salt

Carefully fold all the ingredients together in a mixing bowl.

And finally...

Tomatillo Salsa Verde
1 lb. tomatillos husked, rinsed, and roughly chopped
3 serrano chiles, with seeds
3/4 c. fresh cilantro leaves
2 T. fresh lime juice
1 t. sugar
1 t. salt

Place all the ingredients in a food processor and puree.