Cinco De Crunch-O! Make Petty Cash's Salsa Verde and Salsa Rojo
This Monday is Cinco de Mayo (good luck, Tuesday), and as usual L.A. has no shortage of ways to get your fiesta on. Restaurants and bars across the city will be celebrating with with loosely Mexican-themed drink deals and gut busters, so you can cinco de drinko just about anywhere. Rather avoid getting repeatedly bumped into by that guy with the oversized sombrero? All you need to keep the party at your own casa is tequila, a few limes, and some really good chips and salsa. Anyone who's been to Petty Cash Taqueria has experienced the vibrant housemade salsa roja and salsa verde, and chef de cuisine Fabian Gallardo has passed along his seriously simple recipes. The roja's roasted tomatoes and chiles are just the thing to spice up your night, and the verde's fresh cilantro and tangy tomatillos go great on a pair of crispy tacos. If passing out on your couch sounds better than passing out in the backseat of a taxi this Cinco de Mayo, then do try this at home. Salud. Get the recipe.
Petty Cash’s Salsa Roja
Ingredients:
- 5 vine-ripened tomatoes
- 1/2 white onion
- 3 garlic cloves
- 2 teaspoons granulated sugar
- 1/4 cup apple cider vinegar
- 1 cup of roasted chile de arbol
- 4 tablespoons of salt
Directions:
- Preheat oven to 450 F.
- Roast tomatoes, onion, garlic in the oven for 30 minutes.
- Roast chile de arbol for 5 minutes
- Add all ingredients in a blender, blend and chill
Petty Cash’s Salsa Verde
Ingredients:
- 1 pound of tomatillos (remove skins)
- 1/2 pineapple
- 1/2 white onion
- 2 garlic cloves
- 1/2 bunch of cilantro
- 1/4 cup of apple cider vinegar
- 4 tablespoons salt
- 1 habanero, seeded
- 2 serranos, seeded
Directions:
- Preheat oven to 450 F
- Roast tomatillos,onion, and garlic cloves
- Add all ingredients in a blender, blend and chill