Tequilla Braised Corn Salsa

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kernels cut from 2 ears of corn
3 tbsp tequilla
1-2 tbsp finely minced hot peppers
2 tbsp finely minced fresh onions
1 finely diced tomato
1 tbsp minced cilantro
salt and pepper to taste

Heat a dry skillet over high heat, add corn kernels, and pan-roast them until they brown in spots - ~3-5min. Stir in tequilla, scrape up browned bits in bottom of pan, and boil until liquid evaporates. Remove from heat and stir in remaining ingredients. Serve as a snack with chips or a s a topping for grilled meats or fish. Makes 2-4 servings.

Sweet Melon Salsa

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1 1/2 c finely chopped cantaloupe
1/4 c onion, minced
1/2 large green pepper, finely chopped
1 tbsp minced fresh cilantro
1 hot pepper, seeded and finely minced (or more to taste)
juice of 1 lime (approx 3 tbsp)
1 tsp honey or brown sugar (optional)
1/4 tsp salt 

Combine all ingredients. Refrigerate for at least half an hour to allow flavors to blend. Yield 2 cups.

Tomatillo Salsa

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12 tomatillos
2 whole jalapenos, stems removed
2 cloves garlic, minced
2 Tbsp. chopped cilantro
2 Tbsp. lime juice
salt to taste

Place tomatillos and jalapenos in a small saucepan with enough water to cover. Simmer for about 4-5 minutes. Drain and place in a food processor or blender with the garlic, cilantro, and lime juice. Process until coarsely chopped. Add salt to taste. Makes 1 1/2 cups.

From: More Recipes from a Kitchen Garden

Salsa Verde

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1 pound tomatillos
1 pound poblano chilies
1 yellow onion
8 serrano chilies, stemmed
6 garlic cloves
1/3 cup chopped cilantro
1 1/2 Tbsp. freshly squeezed lime juice
1 tsp. sherry vinegar
1 tsp. molasses

Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until soft and skins are slightly blackened. Set aside. Grill poblanos until skins are evenly charred. Place in plastic bag and seal. Set aside. Peel onion and slice into thick rounds. Grill until soft and slightly blackened. Peel grilled chilies. Place all ingredients in food processor; pulse until salsa is mostly smooth, but still a bit chunky. Serve with corn tortilla chips. Four cups.

 From: Jill Watson, Taqueria Gila Monster Restaurant

Salsa

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3 lbs of tomatoes - any variety
2 jalapeno peppers
1 bell pepper
1 onion (or scallions, leeks, chives, etc.)
1 carrot
1/3 cup cilantro
1/4 cup parsley
1 tbsp lime juice
1/8 tsp salt
1/4 cup vinegar

Cut peppers in half lengthwise, remove and discard stems, seeds and membranes(handle hot peppers with care. Their oil may irritate your skin and cause your eyes to sting. Wash hands after handling them.) Peel and quarter onions
Use food processor to chop peppers, carrots, cilantro, parsley. Add salt, lime juice, and vinegar.
Add tomatoes and onions and chop until coarsely mixed.
Use this as a dip for tortilla chips or as a sauce for other mexican dishes.