I love salsa!

We made two kinds of salsa yesterday.  Today we fried up some tortillas and ate it.  The Salsa Verde (green one) is Heaven!  I brought some home, too.

Salsa Verde

3 ounces fresh tomatillos, husked and washed
1 serrano, stemmed and seeded (or not seeded--there is a lot of heat in the seeds)
1/2 ounce cilantro, chopped
2 ounces yellow onion, chopped
2 garlic cloves, roughly chopped
1/2 vegetable oil
3 fluid ounces vegetable or chicken stock
as needed salt

Boil the tomatillos and serranos in salted water until tender, 10-15 minutes.  Drain.  Place them in a blender with the cilantro, onions, and garlic.  Process until almost smooth.  Heat the oil in a medium skillet over medium-high heat.  When the skillet is hot, pour in the puree and stir constantly until it is darker and thicker, 4-5 minutes.  Add the stock, bring to a boil, reduce the heat to medium, and simmer until thick enough to coat a spoon, about 20 minutes.  Season with salt.  Serve immediately or cool, covered, in the refrigerator.

Salsa Fresca

17 1/2 ounces tomatoes, seeded and diced

3 1/4 ounces minced onion

2 3/4 ounces diced green peppers

2 garlic cloves, minced

1 tablespoon cilantro, chopped

1 teaspoon oregano, chopped

2 fluid ounces lime juice

1 jalapeño, minced

1 fluid ounce olive oil

1/4 teaspoon ground black pepper

2 teaspoons salt

Combine everything and adjust the seasoning.  Cover and refrigerate.