I’m not a multitasker. Ordinarily, I never attempt more than two recipes at a time (structure and planning just aren’t my strong suits). I spent last year cooking my way through most of Jamie Oliver’s 30-Minute Meals—almost all of them took me 1 1/2 hours. The only exception to my two-recipe rule is salsas. I have three go-to recipes, all different: avocado pico de gallo, mango salsa, and tomatillo guacamole. I make all three at the same time, production-line style—it’s as organized as I ever get in the kitchen. Friends now expect my salsa trio to show up at just about every event. Everybody has favorites.
I cut down on the chiles once, thinking people would be happier with less heat. A friend’s girlfriend had heard about my salsas. She came up to me during the party.
“Your salsa is too mild.”
“Yeah, I thought more people would be into it that way.”
She told me to always make things the way I like, and to hell with what people think. I listened to her advice, which is a roundabout way of explaining that these recipes are hot. Cut down on the serrano peppers if you like milder salsas.
Here are the ingredients you’ll need to make all three salsas:
2 pounds tomatillos
2 extra-large mangoes
10 serrano peppers
1 pound tomatoes
1 bunch cilantro
1 large white or yellow onion
3 medium limes, plus 1 more to taste
1 tablespoon kosher salt, plus more to taste
This yields about 3 cups each, or about 9 cups total salsa—perfect for a party. Once you have all your ingredients, click here for step-by-step photo instructions on first doing the batch prep, then making all three individual salsas. Ready? Go! See you with the chips in 30.
Photos by Chris Rochelle