Today we celebrate a contest of snacking! In a mirror of a certain football game being played this evening, we present opposing red and green salsas with blue corn tortillas.
|Salsa Verde||Crunchy Strawberry Salsa|
Recipe from She Wears Many Hats.
-1 green tomato
-1 lb small yellow tomatoes
-1 small onion
-2 t garlic
-handful radish greens
Recipe from Two Peas & their Pod.
-1 c strawberries
-1 c radishes
-1/4 c red onion
-1 T lime juice
To make the red salsa, chop the strawberries and radishes into quarter inch pieces. Remove the seeds and membrane from the jalapeno, then finely dice the jalapeno and the red onion.
Combine in a bowl the strawberries, radishes, jalapeno, red onion, and lime juice. Add salt and mix together.
For the green salsa, chop the onion in half, coat the onion, jalapenos, and tomatoes lightly in olive oil and roast at 400 degrees for 20 minutes, turning over at halfway.
Remove the seeds and membranes from the roasted jalapenos, then add to a blender. Blend with the onion halves, the garlic, and the green tomato, roughly cut into chunks. Gradually add the remaining tomatoes, then the radish greens for color and salt to taste, and blend until it reaches a uniform consistency.
The salsa verde was tangy and fresh, while the crunchy strawberry salsa struck a great balance. Both salsas had us coming back for more.
The snacking competition ends in a tie! This is a contest where both sides, and all the snacking people, win.