Gazpacho Salsa

2 large ripe tomatoes
2 large tomatillos
1 medium red, yellow, or orange bell pepper
2 small jalapenos
3-5 cloves garlic
1/2 English cucumber (I'm sure you could use a garden cuke, but I'd peel it, which isn't necessary with the English cucumber)
1/8 sweet onion
1 Tablespoons capers
1 teaspoon salt
1 Tablespoon red wine or rice vinegar
few large sprigs basil
few large sprigs parsley

Put all ingredients in food processor and let 'er rip. If you prefer this a little chunkier, pulse instead. (I usually like chunky salsas, but this is the one I really like to fully process.)

Put salsa in acid proof container and refrigerate for at least 6 hours to combine flavors.

Scott's Salsa Verde

This is great on its own or as a base for further salsas. More ideas follw this base recipe.

3 or 4 tomatillos - about a pound
2 jalapenos
3 large cloves garlic
1 big pinch salt

Peel outer husk from tomatillos and garlic cloves. Put everything in a food processor and let 'er rip. Let sit for at least an hour. That's it!



Mango Salsa (great with grilled fish)

One recipe Scott's Salsa Verde (SSV)
1 medium mango
1/2 small sweet onion (Vidalia, Texas Sweet, etc.)
1 Tbsp lime juice

Peel and finely chop both mango and onion. Stir into SSV, add lime juice and stir.


Guacamole

1/2 recipe SSV
4 ripe avocados
1 large or 2 small ripe tomatoes
1/2 sweet onion (Vidalia, Texas Sweet, etc.)
1 Tbsp lime juice

Peel and mash avocados. Place in large bowl. Finely chop tomato and onion. Add them to bowl with avocado. Add in SSV and lime juice. Mix thoroughly.