Avocado Salsa

This recipe is the copy cat recipe from El Pollo Loco .
Beware! This salsa is addicting!! Don't say I didn't warn you!!

Ingredients:

• 1 ripe avacado
• 1 cup water
• 1 tbl. white distilled vinegar
• 3/4 tsp salt
• 1 jalapeno, stem removed, quartered
• 2 tbl minced cilantro, I used 3 tbl whole cilantro
• 2 tbl minced onion

* I also added a quarter of a small clove of garlic

puree all in blender. cover and chill.

Salsa Verde

Ingredients:

• 1 1/4 pd green tomatoes (they aren't bitter like tomatillos)
• 2 cloves garlic
• 2 - 3 jalapenos (it's always a hit and miss on the heat with them)
• 1/4 of a medium white onion, chopped
• handful of cilantro
• kosher salt to taste

Put a piece of foil in a skillet (foil long enough so there is overhang to cover tomatoes after roasted). Roast jalapenos, tomatoes and garlic (garlic with skin on) in skillet over medium-high heat until they are charred and are soft. Cover with foil and let rest for about 30 minutes. Squeeze garlic out of skin and into blender. Blend all ingredients and add salt to taste. Refrigerate so flavors meld.

Pico de Gallo

Ingredients:

• 5 roma tomatoes
• 3 jalapenos
• 1/2 large onion
• 1 bunch cilantro
• 1 lime
  
  Dice tomatoes, jalapenos (remove seeds and membrane for less heat) onion and cilantro. Add juice of one lime. Add two shakes of salt.

Red Sauce

Ingredients:

• 4 tsp olive oil


• 2 - 28oz. cans whole tomatoes, drained reserve liquid


• 1 sweet yellow onion, chopped


• 1 tsp dried oreganto, divided


• 2 tsp dried basil, divided


• 6 gloves garlic


• sea salt and fresh cracked pepper, to taste


• 1 tsp sugar


• 4-6 fresh basil leaves, chopped


• 1 tbl fresh parsley, chopped
  

Preheat the oven to 375 degrees. Line a baking sheet with tin foil and coat it with olive oil cooking spray. Place the onion and whole tomatoes on the center of sheet, reserving the juice. Slide the garlic cloves inside the tomatoes - this protects the garlic from burning and infuses the tomato with the roasted garlic flavor . Sprinkle 1/2 teaspoon of oregano and 1 teaspoon of dried basil all over the tomatoes along with the sea salt and pepper to taste. Drizzle with olive oil and place in the oven for 30-40 minutes or until the tomatoes, onions and garlic are tender, sweet and juicy. Be careful not to over cook them because the tomatoes will dry up.
Once they are roasted, remove from the oven and place in a Dutch oven. Over medium low heat combine the roasted tomatoes and onions, the reserved tomato sauce, sugar and remaining dried oregano and dried basil. Puree the mixture with an immersion blender. Simmer, covered, for at least two hours. Add the fresh basil and parsley; taste and re-season with salt or pepper if needed.