Recipe: Red and Green Salsa, Salsa Rojo (Red Salsa), Green Salsa for Vera (not Los Cucos)

RED AND GREEN SALSA
Source: San Francisco Chef Traci Des Jardins, cut out of an article in the New York Times food section.

1 dried chipotle chile (or 1 canned)
1 jalapeno pepper, stemmed and seeded
water
1 lb tomatillos, husks removed (about 6)
2 medium tomatoes, stemmed
1 tablespoon lime juice
1 teaspoon vegetable oil
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt and pepper, to taste
2 tablespoons cilantro, chopped (optional)

Preheat oven to 450 degrees.

Place chipotle pepper and jalapeno pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain.

Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.

Transfer to a blender and add drained peppers (you might want to start with half a pepper each and adjust according to taste) and lime juice, oil, oregano, marjoram, salt & pepper, and cilantro, if desired. Blend well until smooth.

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SALSA ROJO (RED SALSA)
Source: rec.food.recipes/Joel Ehrlich/1995

1 clove garlic, peeled
3 oz pork back fat
4 cups chicken stock, divided use
1/2 cup chili powder
1 (6 oz) can tomato paste
1 pinch sugar
1 tsp salt
1/2 tsp oregano
6 sprigs fresh cilantro, snipped

Use the metal blade of a food processor. Drop the garlic through the feed tube. Set aside.

Fry the pork fat in a large skillet until rendered (about 5 minutes). Discard the solid pieces. (You'll need about 1 1/2 Tablespoons of rendered fat for 4 cups of Salsa - adjust if needed).

Add 3-4 Tablespoons of the chicken stock (when preparing 4 cups of salsa - adjust as needed), the chili powder and the garlic. Stir constantly over medium heat for 3-4 minutes to cook the chili powder and remove the raw taste. Watch carefully, chili powder burns easily.

Stir in the tomato paste, the remaining chicken stock, salt, sugar, and oregano. Simmer for 15 minutes.

Stir in the cilantro. Serve hot or cold. Can be refrigerated for up to 4 days.

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GREEN SALSA
Source: What's Cooking America by Linda Stradley

Tomatillos are little green fruits surrounded with a papery husk and a sticky membrane. They are about the size of cherry tomatoes. They add a wonderful tart taste to this classic green salsa. This salsa is cooked and can be served warm or cold.

4 cups tomatillas, husked, rinsed, and cut into quarters
1/2 cup chopped cilantro leaves
1/3 cup extra virgin olive oil, divided use
1/3 cup water
1 onion, chopped
4 cloves garlic
2 small jalapeno peppers, chopped
1 tsp. salt

Combine tomatillos, cilantro, 2 tablespoons of the olive oil, water, onion, garlic, jalapenos, and salt in a blender or food processor; process until slightly chunky.

In medium saucepan over medium heat, heat remaining olive oil. Add tomatillo mixture and simmer for 10 to 12 minutes, stirring frequently, until thickened.

Remove from heat and pour into serving bowl. Cover and let stand 1-2 hours to blend flavors.

Serve warm or cold.