Salsa (Multiple)

 Source: Pati Jinich

Jalapeño Salsa Verde with Cumin (makes ~2 cups)

Ingredients

• 1 pound tomatillos, husked and  rinsed
• 3 to 4 jalapeños, to taste
• 3 garlic cloves, unpeeled
• ¼ teaspoon cumin seeds
• ¼ teaspoon dried oregano
• ¾ teaspoon kosher or coarse sea salt, or to taste
• ½ cup coarsely chopped cilantro, leaves and tender upper stems

Directions:

• Preheat the broiler with a rack 2-3 inches from it. Place the tomatillos, jalapeños, and garlic cloves on a baking sheet. Broil for about 10-15 minutes, flipping halfway through, until the tomatillos are charred and mushy. Alternatively, you can char them on a preheated comal, griddle, or skillet preheated over medium heat, but it will take a few minutes more.
• When cool enough to handle, peel the garlic cloves and remove the stems from the jalapeños. Drop the tomatillos, garlic and 1 or 2 jalapeños into a blender.
• Set a small skillet, griddle, or comal over medium-low heat. Once it’s hot, toast the cumin seeds and oregano for less than a minute, stirring constantly until fragrant and browned; don’t let them burn. Scrape into the blender, along with the salt. Pulse until fairly smooth but you can still see the tomatillo seeds. Taste and add the remaining jalapeños as desired.
• Pour into a bowl. Stir in the cilantro and serve. The salsa will keep for up to 5 days, covered, in the refrigerator.

Chile de Árbol Mixed Salsa (makes ~2 cups)

Ingredients

•  ½ pound tomatillos, husked and  rinsed
•  ½ pound ripe plum tomatoes
•  10 to 12 dried chiles de árbol, or to taste, stemmed (with seeds)
•  3 garlic cloves, peeled
•  ¾ teaspoon kosher or coarse sea salt, or to taste

Directions:

• Place the tomatillos, tomatoes, chiles de árbol, and garlic cloves in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium and cook for about 10 minutes, until the tomatillos and tomatoes are soft, cooked, and their skins are just starting to peel, and the chiles have rehydrated.
• Using a slotted spoon, transfer the ingredients to a blender, add the salt, and pulse until fairly smooth but the tomatillo seeds are still visible. The salsa will keep, covered, in the refrigerator for 5 days.