Hybrid Salsa-

I know you are thinking this is an odd name for salsa. Hybrid salsa? It’s salsa with a twist combining two different elements. My hubby named this recipe. Since it is football season, there are plenty of snacking goodies to be shared and I am kicking off football season a little late this year. But, I hope you will enjoy this surprising bit of snacky goodness. Do I sound boastful? Sorry. But, this particular recipe turned out better than I could ever have expected. Don’t you love it when things just come together? Sigh…

This is a migraine safe recipe. If you are not on a migraine safe diet please see Katies Tid Bits below
What You Need
1- 2 lbs. Tomatillos
5-6 Tomatoes ( if they are on the small side add a couple more) divided
5 Cloves garlic (crushed)
1 Can Jalapenos 4 -6 oz. (diced) you determine the “hotness” ours is hot! Do not drain
1/2 Cup parsley or cilantro (chopped)
2 tsp. Salt
1 1/2 tsp. Distilled white vinegar
Sieve (or colander lined with cheesecloth)
Food Processor (or blender)
Large pasta sized pot
Tongs or large slotted spoon
2 Large bowls

Before You Start Fill the pasta pot 3/4 of the way with water and bring to a boil, husk and rinse tomatillos, if you have any really large ones cut them in half. Chop half of the tomatoes and set aside.

Lets Make It! Add tomatillos to the boiling water (carefully) using tongs (or slotted spoon) .Bring back to a boil over medium high heat. Rapid boil for 5 minutes then reduce to low and simmer uncovered for 20 minutes. Add the unchopped tomatoes to the water with the tomatillos. Continue to cook until the tomatoes float to the top (about 3- 5 minutes). Remove pot from heat and pour tomatillos and tomatoes carefully into the sieve. Rinse tomatillos and tomatoes well under cold running water.

Cut the tomatoes in half and peel the skin from the tomatoes and place the skinless tomatoes in a bowl. Using a slotted spoon, scoop the tomatillos from the sieve leaving behind most of the seeds. Add tomatillos to the bowl of tomatoes. Add garlic, jalapenos, parsley (cilantro) salt, vinegar and he remaining (chopped) tomatoes and mix well to combine. In batches add the salsa mixture to your food processor and pulse 3-5 times (or until it reaches the salsa consistency you prefer,\ we like ours chunky) . Pour prepared salsa into a bowl. Repeat until all of the salsa has been processed. Refrigerate for about 1/2 hour.

Serve with your favorite tortilla chips.
Makes about 4 Cups
Katies Tid Bits* if you are not on a migraine safe diet, add ½ cup white onion and 1 Tbsp. lime juice when you add the jalapenos.

 

I know it doesn’t really need to be expressed, but this salsa is terrific any time.

Will you give my hybrid salsa a try?

 

Find more of my salsa recipes below.

 

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