Salsa Trio
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 55
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 491
- Total: 1 hr 20 min (includes chilling time)
- Active: 20 min
Ingredients
Salsa Verde:
4 cloves garlic
4 tomatillos, husked
4 scallions, chopped
2 poblanos, seeded
2 jalapeños, seeded
1 tablespoon olive oil
Kosher salt
1/4 cup chopped fresh cilantro
2 limes, juiced
5-Can Salsa:
One 10-ounce can diced tomatoes and green chiles
Two 4.5-ounce cans chopped green chiles
1 cup bottled red taco sauce
3 canned chipotle peppers in adobo, chopped
Splash of red wine vinegar
Kosher salt
Fresh Corn Pico:
1/4 cup chopped fresh cilantro
6 scallions, thinly sliced
3 Roma tomatoes, finely diced
2 jalapeños, seeded and finely diced
2 limes, zested and juiced
1 large or 2 small ears corn, kernels removed
Kosher salt
Chips, for serving
Directions
- For the salsa verde: Preheat the broiler.
- Add the garlic, tomatillos, scallions, poblanos and jalapeños to a small baking sheet. Toss with the olive oil and season with salt. Place under the broiler until charred, 4 to 5 minutes.
- Transfer to a food processor, add the cilantro and lime juice and pulse to your desired texture. Set aside in a serving bowl.
- For the 5-can salsa: Combine the diced tomatoes and green chiles, chopped green chiles, taco sauce, chipotles and vinegar in a serving bowl. Season with salt and set aside, or if you like your salsa very smooth, pulse it in a blender to your desired consistency.
- For the fresh corn pico: Toss together the cilantro, scallions, tomatoes, jalapeños, lime zest and juice and corn in a serving bowl. Season with a big pinch of salt.
- Cover all 3 salsas, venting the corner of the salsa verde. Chill for 1 hour before serving with your favorite chips.