Spicy Tomatillo-Tomato Salsa

We are but a few days away from Labor Day – the Unofficial Official end of Summer. When I was a girl, the new school year began on the Tuesday following Labor Day, which might explain that whole unofficial-official end of summer thing. To a child, summer is freedom and school meant buckling down.

These days, I have no idea when school begins. Thank goodness the local news keeps up abreast of starts and ends to the school year. There are speed limits regarding school zones. The signs say “when in session” and if you don’t know, woops – there’s a ticket in your future. I think one of my favorite speed limit sign has to be “when children are present” – which means it doesn’t matter if school is in session, don’t speed around children. Really? You mean we can’t go speeding about when children are playing near the street? Aren’t you glad they told us or we might not have been able to figure it out. Although anymore, it seems we don’t have the good sense God gave us. I mean, have you ever read the instructions on canned cheese snacks?

Step 1 – Remove Cap. You can’t make this stuff up if you tried!

Now where were we? Oh yes, farewell to summer and all that. This recipe; like most recipes, isn’t carved in stone. Every batch of Salsa from our garden varies slightly depending upon what we’ve harvested and who we’re making it for. A good rule of thumb for spicy salsa is that the total number of Tomatillos equals the combined total number of peppers. For milder salsa, add more Tomatillos or tomatoes or both.

Everything comes straight from our summer garden. This salsa is great for Chips and Salsa Dip. It also can be used as a spicy salsa on tacos or in rice. Anything that calls for salsa is a go with me. We even make double batches to freeze for later. Nothing like summer salsa to chase away the winter blues.

Spicy Tomatillo Tomato Salsa
24 Tomatillos
Habanero Oil
12 Jalapeno Peppers
3 Serrano Pepper
3 Fresno Chilies
2 Cayenne Pepper
2 Habanero Pepper
2 Padrón Peppers
Olive Oil
1/2 Red Onion, chopped
1/2 cup Tomatoes, seeded & diced
1 tablespoon Lime Juice
Salt to taste

Remove husks and wash tomatillos well. Pat dry. Rub tomatillos with Habanero Oil. Arrange on a baking sheet.

Depending on your preference and age of the pepper, stem and seed to reduce the amount of heat. Lay on the baking sheet, cut side down. Drizzle peppers with a little olive oil.

Broil in oven until skins become well-roasted, about 10 to 15 minutes.

Remove from oven. Place roasted peppers in a blender or food processor, chop to desired consistency.

Place tomatillos in a blender or food processor, pulse a few times. Place a wire strainer over a bowl, drain tomatillos of most of the liquid.

Let peppers and tomatillos cool completely before putting salsa together.

Dice onion, add to the blender and pulse a few times. Cut tomatoes, remove seeds. Dice flesh into small pieces.

Place peppers in a glass mixing bowl, add drained tomatillos into a bowl. Add onion and tomatoes. Stir in lime juice and a pinch of salt. Place salsa into a non-reactive container with a tight fitting lid. (I have a storage container only use for the salsa).

If thinner salsa is desired, add some of the reserved tomatillo juice. If chunkier salsa is your thing, add more tomatoes and onions. Serve at room temperature or chill in the refrigerator. Just remember, the longer the salsa is allowed to “ferment” the spicier it will become.