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There are two things you should know about today: First, it’s the one-year anniversary of the opening of Sol Mexican Cocina in Cherry Creek North. Second, the talented cooks there make more than 20 salsas and sauces from scratch everyday for chef-owner Deborah Schneider’s Baja, California-inspired menu.
To celebrate both of these facts, Chef Schneider is going LIVE with us on the 5280 magazine Facebook page at 3:00 p.m. She’ll show us how to make two of her vibrant fresh salsas, including all the tips and tricks you need to know to recreate the recipes below at home.
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Sol Mexican Cocina’s Tomatillo Salsa
Adapted from ¡Baja! Cooking on the Edge
Makes 1 quart
10 medium tomatillos, husked and washed
2 small white onions, peeled and diced
3 (or more) medium serrano chiles, stemmed and chopped
1 bunch fresh cilantro, chopped
Kosher salt
- In a food processor, pulse the tomatillos, onions, chiles, and about 1 1/2 teaspoons salt; pulse to make a chunky, thick purée.
- Add the cilantro and pulse again until combined.
- Taste for salt and add more as needed.
- Serve with pork carnitas, eggs, quesadillas, or anything buttery and rich.
Sol Mexican Roasted Green Chile Salsa
Adapted from ¡Baja! Cooking on the Edge
Makes 1 quart
20 medium serrano chiles, washed and dried
8 medium tomatillos, husked, washed, and dried
4 medium Roma tomatoes, washed and dried
8 large cloves garlic
Kosher salt
- Open your kitchen windows and/or turn on the stove fan or hood. Line a large, heavy skillet (preferably cast iron) with a piece of aluminum foil and set the skillet over high heat. (If you have two skillets, you can roast everything at once. If not, work in batches.)
- Place the chiles, tomatillos, whole tomatoes, and garlic directly on the foil and dry-roast, turning with tongs occasionally, until well charred and beginning to soften.
- As each ingredient reaches doneness, remove it from the skillet to let cool.
- Stem the chiles, then transfer all of the ingredients, including 1 teaspoon of salt, to a food processor or blender. Process until smooth-ish; don’t over-process.
- Taste for salt, adding more as needed. Serve alongside burritos, tacos, steak, or anything else that would benefit from a kick of spicy heat. (Fair warning: This salsa is likely too hot to serve straight up with tortillas chips.)