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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