A Tale of Two Salsas

Name: A Tale of Two Salsas
Yield: Makes about 1 cup each
Cuisine: American
Ingredients: 2 teaspoons distilled white vinegar; ⅓ cup fresh cilantro; 1 clove garlic, peeled; 1 small shallot, peeled; Kosher salt to taste; Kosher salt and freshly ground black pepper; 4–6 large tomatillos, about 1 pound total; 1 pint cherry tomatoes; Kosher salt and freshly ground black pepper; ½ small jalapeño, seeds and ribs removed for less heat (optional); ¼ cup fresh cilantro; 1 shallot, peeled; 2 cloves garlic, unpeeled

Preparation info

Makes about
1 cup
each

Difficulty
Easy

Appears in

The Dizzy Cook

By Alicia Wolf

Published 2020

About

Occasionally, I’ll find a salsa verde out there that’s migraine safe, but I also live in Texas, so I recognize that my salsa options are slightly more plentiful here than in other parts of the country. Here are two quick recipes that you can whip up for nachos, tacos, enchiladas, and more.

Ingredients

Quick Tomato Salsa

1 small shallot, peeled
1 clove garlic, peeled
⅓ cup

Americas
United States
Sauce
Starter
Microwave
Vegan
Gluten-free
Texas

Method

To make the Quick Tomato Salsa, in a small food processor, combine the shallot, garlic, cilantro, and vinegar, and pulse until finely chopped. Add the cherry tomatoes and pulse until the salsa is the consistency you prefer. Add salt and pepper to taste. Transfer to a small serving bowl and allow to sit at room temperature for about 30 minutes. Serve, or refrigerate in an airtight container and