Salsa Pascua

This is a salsa made just for Easter (Pasqua in Spanish). The Easter season is full of bright and refreshing colors, so this salsa has wide arrange of colors mixed in to it.

This dish is actually a combination of two different salsas. You start off with making a tomatillo salsa (featuring a hint of ginger) before separately making a colorful and chunky bell pepper mixture. Those two salsas are then combined and mixed into one. Almost like easter eggs hidden among a field of grass, small pieces of yellow, orange, green, and red bell peppers are sprinkled into a sea of tomatillo salsa.

If you are looking for a side dish or snack for your Easter gathering, consider using this salsa.

10 tomatillos
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 green bell pepper
1/2 red bell pepper
¼ red onion
1 ½ tbsp cilantro
1 garlic
1 lime
1 tsp salt
1 tsp pepper
¾ tsp sugar
½ tsp ginger

Peel and wash tomatillos before boiling in water for 10 minutes (will turn light green). Blend tomatillos, cilantro, garlic, lime juice, salt, pepper, sugar and ginger for a minute. Remove the tomatillo salsa from blender and pour into a bowl (make sure the bowl is large enough to add another blend of salsa). Refrigerate the tomatillo for at least 20 minutes. Clean your blender as you will be using it again for the bell peppers. Cut bell peppers (stemmed and seeded as well) and onion into slices and place in blender. Blend for about 40 seconds or until the peppers are small chunks, but not liquid. Take the tomatillo salsa out of the fridge. Pour the bell pepper mixture into same bowl as the tomatillo salsa and mix with a spoon until well combined. Check the taste as it may need another ¾ tsp of sugar and ½ tsp of ginger if you’re looking for a sweeter taste.

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