We’ve asked photographer and self-described “home cook geek” Daemian Smith to supply us with the recipes behind some of his favorite culinary creations. The following are two of his recommendations for Spring: basic Salsa Roja and Salsa de Tomatillos, made with the eponymous green tomato-like fruit. Says Daemian: “Homemade salsa is one of the easiest things to make and is far superior to any jar out there.”
SALSA ROJA
2 Garlic cloves
1/2 White onion
1-3 Serrano or Jalapeño chiles, stemmed
1lb. Fresh ripe tomatoes, cored (or a large can of high-quality canned diced tomatoes, drained)
1 Lime, juiced well
Kosher salt
8-10 Cilantro sprigs (optional)
If using a food processor or blender:
1. Add garlic, onion half and chiles to food processor or blender. Pulse until very fine.
2. Add tomatoes, lime juice, large pinch of salt & optional cilantro to chile-onion mixture. Pulse in 1-second intervals until desired consistency is reached (about 5-6 pulses for chunky, 10-20 for smooth).
If preparing by hand:
1. Finely mince garlic, onion and chiles and transfer to a medium bowl. Dice the tomatoes (if using fresh) and add them, the lime juice & salt to the onion-chile mixture. Gently toss well to combine. If using cilantro, chop fine and add to salsa and toss once more.
SALSA DE TOMATILLOS
2 Garlic cloves
1/2 White onion
1-3 Serrano or Jalapeño chiles, stemmed
1lb. Fresh ripe tomatillos, de-husked, rinsed & cored
1 Lime, juiced well
Kosher salt
8-10 Cilantro sprigs (optional)
If using a food processor or blender:
1. Add garlic, onion half and chiles to food processor or blender. Pulse until very fine.
2. Cut the tomatillos in quarters and add them, lime juice, large pinch of salt & optional cilantro to chile-onion mixture. Pulse in 1 second intervals until desired consistency is reached (about 5-6 pulses for chunky, 10-20 for smooth).
If preparing by hand:
1. Finely mince garlic, onion and chiles and transfer to a medium bowl. Very finely dice the tomatillos and add them, the lime juice & salt to the onion-chile mixture. Stir well to combine. If using cilantro, chop fine and add to salsa and stir once more.
Variations for both recipes:
* Roast the tomatoes/tomatillos or use roasted canned tomatoes.
* Sub one or all of the chiles for canned chipotle chiles.
* Reduce the chile count and cook the salsa for 5-10 minutes over medium-high heat for a quick enchilada sauce.
Daemian Smith began cooking for his friends in early high school and can still remember his then-signature dish: chicken breast sauteed with box wine & topped with melted muenster. Thankfully his palate has evolved considerably since then. Today, Daemian is heavily influenced by his love of meat and his vegetarian girlfriend.
Images courtesy Gastronomy Domine.
