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The Secrets to Salsa

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Salsa is always a favorite, but sometimes you have to get out of making the same kind over and over again. So we sat down with Toloache's chef Julian Medina to get his take on alternative ways to make salsa. Watch the video above for all of his tips or make the recipes below


Charred Peach-Habanero Salsa

Serves 1 quart

2 peaches, halved and pitted

2 medium red heirloom tomatoes, quartered

1 small white onion, quartered

2 garlic cloves

1 habanero

4 leaves Thai basil

1⁄4 cup rice vinegar

Olive oil to taste

Salt to taste

1. On a hot grill place the peaches, onion, tomatoes, garlic, and habanero, remove from heat as

each becomes charred to taste.

2. Next, chop the charred fruits and vegetables with the Thai basil and place ingredients in a

bowl. Add the vinegar and olive oil, and mix well. Salt to taste.

3. Serve with warm corn tortilla chips.

Tomatillo-Avocado Salsa

Yields 1 quart

For the Avocado-Tomatillo Salsa:

5 medium-large tomatillos, husks removed, then quartered

1 small Spanish onion, quartered

2 chiles serranos

1 cup cilantro leaves

2 cloves garlic, peeled

Pulp from 1⁄2 avocado

1⁄4 cup water

Salt to taste

1. Place the tomatillos, onion, serranos, cilantro, avocado, garlic and water in a blender

or food processor, purée until smooth. Season with salt to taste then set aside at room

temperature.

2. Serve with warm corn tortilla chips.

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