Ingredients for Lorenzo's Salsa
- 2 lbs ripe Roma tomatoes
- 1 lb tomatillos, husked and rinsed
- Sweet Onion
- Jalapeno Peppers
- 1/2 cup chopped fresh cilantro
- Garlic Cloves
- Extra Virgin Olive Oil
- Limes, Juice Of
- 1 teaspoon salt (or to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lorenzo's Salsa? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lorenzo's Salsa
- Bring 2 quarts of water to a rapid boil in a large pot. Carefully add the 2 lbs of ripe Roma tomatoes and cook for 20 minutes.
- Add the 1 lb of husked and rinsed tomatillos and 2-3 jalapeños to the pot. Continue to boil for 7 minutes. Gently stir the tomatoes once halfway through to ensure even cooking. Avoid breaking the tomatoes.
- Remove the tomatoes, tomatillos, and jalapeños from the pot using a slotted spoon. Allow them to cool slightly.
- Once cool enough to handle, transfer the cooked ingredients to a food processor. Blend until coarsely pureed; do not over-process into a completely smooth puree.
- Transfer the pureed mixture to a medium-sized bowl. Stir in the 4 cloves of minced garlic, 1/2 cup of finely chopped white onion, 2 tablespoons of lime juice, 2 tablespoons of olive oil, and 1 teaspoon of salt (adjust to your taste).
- Stir in 1/2 cup of chopped fresh cilantro.
- Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld.
- Serve as is, or try these add-ons:
- • **Avocado Guacamole:** Gently mash 1 ripe avocado and mix it into the salsa.
- • **Fresh Tomato Salsa:** Add chunks of fresh, ripe tomatoes and finely chopped green onions for a different texture.
- • **Smoky Chipotle Salsa:** Add 1-2 chopped chipotle peppers in adobo sauce for a smoky, barbecue flavor.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
1g
Carbs
1g
