Avacado Feta Salsa - Repost

I am coming to accept that no respectable recipe blog posts recipes without pictures. And also I have an iphone which makes posting pictures a zillion times easier. So, I commit to no longer post recipes without pictures, and as I make recipes that were on the site before I will repost them with the picture. They will not be cute pictures. Sorry. Go look at Ralphie's blog after you are here to get your cute picture fix.

This salsa sure is a crowd pleaser! And if you are buying feta anywhere besides Costco you are paying way too much - - they have a big old block of it for cheap!

Avacado Feta Salsa

• 1-2 tomatoes chopped
  
• 1 ripe avocado - peeled, pitted and chopped
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 tablespoon snipped fresh cilantro (I used more about 1/3 C)
  
• 1 tablespoon chopped fresh oregano ( I used dry!)
  
• 1 tablespoon olive oil
• 1 tablespoon red or white wine vinegar (used red)
  
• 4 ounces crumbled feta cheese

Mix all ingredients together and chill for up to 6 hours. Yum!

Tomatillo Salsa Verde

Last week my bountiful basket was overflowing with tomatillos. I had added a "mexican pack" to my order and so I was the proud owner of all sorts of mexican deliciousness- jalepenos, cilantro, tomatillos, green onions, etc. So rather than opt for the typical cafe rio salad dressing, I decided to make tomatillo salsa verde, it was delicious!

1 pound tomatillos, husked (I had no idea how many this would be so I just used all 8 of mine)
1/2 C finely chopped onion
1tsp minced garlic (I got to use fresh, thanks bountiful basket!)
1 serrano chile pepper, minced ( I used a jalepeno)
2Tbs chopped cilantro (I am sure I used way more than this)
1 Tbs chopped oregano
1/2 t cumin
1 1/2 t salt
2 C water (based on reader suggestions I subbed 1/4 c of water with lime juice!)

1. Place tomatillos, onion, garlic and chile pepper in a saucepan. Season with cilantro, oregano, cumin and salt. Pour in water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the tomatillos are soft, 10-15 minutes.
2. Using a blender, carefully puree the tomatillos and water in batches until smooth.

*recipe from allrecipes.com

* use your tomatillo salsa for dipping chips in, over chimis, in amy's cilantro cream sauce, or in the chili verde recipe I am posting next!

Salsa Verde

We made this last night to have with the "Cafe Rio" pork barbecoa tacos. I've been craving fresh salsa, but with the Tomato scare I thought we'd try tomatillos. Tasted very authentic!

7 or 8 tomatillos
1/4 cup chopped onion
1 to 2 jalapeno peppers chopped with seeds (For Mild -only one deseeded)
garlic to taste
salt and pepper to taste
1/4 cup chopped cilantro
lime juice - if you want even more zing

Boil tomatillos until they start to pop open - about 10 minutes. Mix all ingredients in a blender and refridgerate. Serve cool.