Salsa Verde o Roja Cruda
“What’s the ideal way to use up a looooot of leftovers?” wonders Rick Martinez. “Tacos—which you can make out of just about anything as long as you have a highly versatile salsa to pull it all together (even when it means week-old fried rice or a few surplus meatballs).” And this standby recipe, using peak-season tomatoes in the summer or tomatillos the rest of the year, is it. Plus, it lasts five days in the fridge or up to a month if you freeze it.
Ingredients
Preparation
Step 1
If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)
Step 2
If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
Step 3
Do ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.
