Salsa Verde

Ingredients:

• 2 or 3 Jalapeño peppers
• 2 tbsp Olive Oil
• 8-10 small Tomatillos
• 2 cloves of Garlic
• 2 small Onions
• Salt to taste
• Pepper to taste
• 1 tsp Cumin
• 2 tsp Lemon juice

Directions:

• Start by placing the tomatillos, small onions, 2 clove of garlic, and the Jalapeños (for a mild salsa, you can use just one or half of one of the peppers) in a bowl.
• Toss with 1 tbsp olive oil, salt, and pepper.
• Roast on a pan at 375 for 10-15 minutes.
• Let cool, then add roasted veggies to a food processor with 1 tsp Cumin, 2 tsp lemon juice, and 1 Tbsp of olive oil. Pulse until everything is combined well.
• Place in an airtight container and let rest in fridge for at least 30 minutes!

Roasted Cherry Tomato Salsa 

Ingredients:

• 1 tbsp Olive Oil
• 2-3 cloves of Elephant garlic
• Cherry Tomatoes, halved
• 1/2 Jalapeno, seeded
• 1 Onion, sliced
• 2-3 cloves of Garlic
• 1/2 tbsp Lemon juice
• Cilantro
• Salt to taste
• Pepper to taste

Directions:

• Start by preheating your oven to 375 degrees.
• Place the halved cherry tomatoes on sheet pan cut side down. Add 2-3 cloves of the cured elephant garlic, half of a jalapeño and 1 sliced onion to the sheet pan. Drizzle with olive oil and season with salt and pepper to taste. Roast for 15 minutes.
• Place the cooked cherry tomatoes in a medium sized bowl. Add the garlic, a few sprigs of cilantro and the onion to a food processor and pulse 2-3 times or just rough chop on a cutting board. Combine with the tomatoes in the bowl.
• Mix together all ingredients to combine. Add the lemon juice and continue to mix. Cover bowl and let rest in fridge for at least 30 minutes before serving.

Heirloom Tomato Pico de Gallo 

Ingredients:

• Heirloom Tomatoes, chopped
• 1/2 Jalapeño, seeded and diced
• 1 Onion, diced
• 4-5 cloves of Garlic, minced
• 1 Lemon, juiced
• 1 Lime, juiced
• Cilantro, chopped
• Cayenne powder to taste
• Salt to taste
• Pepper to taste

Directions:

• Add the diced heirloom tomatoes, jalapeño, onion, cilantro, and garlic to a bowl and mix.
• In a small bowl whisk together the juice of 1 lemon and 1 lime along with salt, pepper and jut a little cayenne powder. Stir all to combine, cover and let rest in fridge for at least 1 hour before eating.