Courtesy The Gourmet Review

Looking for the perfect fresh salsa for appetizer tortilla chips? Try Chef Eric Garret‘s trio of fabulous fresh salsas next time you want to impress guests. The “kick” varies in each salsa and, best of all,  these can be made early in the day before guests arrive.

Chef Eric shares his recipe from the fabulous Resident Beach House restaurant at Hualalai Resort on the Big Island of Hawaii.

SALSA FRESCO

INGREDIENTS

6 each large beef steak tomatoes small dice

1 bunch green onion sliced

½  pc. jalapeno diced with seeds

½ bunch cilantro chopped

3 each limes juiced

½ T chopped garlic

1 T red wine vinegar

1 cup tomato juice

Salt and pepper to taste

PREPARATION

Combine all of above ingredients. Season with salt and pepper to taste. Add more jalapeno for a spicier salsa.

TOMATILLO SALSA

INGREDIENTS

 3  tomatillos

1 each medium Maui onion or sweet onion

5 piece garlic clove

1 each jalapeno with seeds

2 each limes juiced

½ bunch cilantro

  Salt and pepper

 PREPARATION

Rinse tomatoes, add touch of oil and toss with onion, garlic, jalapeno, salt and pepper.

Place on sheet pan and bake at 400 degrees for 20 minutes or until vegetables are starting to get dark.

Let cool, place in blender with lime juice and cilantro. Add more seasoning if necessary. Remove seeds from jalapeno for a less spicy salsa.

ROASTED TOMATO HABANERO SALSA

INGREDIENTS

6 each large beef steak tomatoes

½ each Maui onion cut in smaller pieces

3 piece garlic clove

1/2 piece habanero chili with seeds

2 each limes juiced

½ bunch cilantro

 Salt and pepper to taste

PREPARATION

Rinse tomatoes. Cut in half, add touch of olive oil and toss with onion, garlic, habanero chili, along with salt and pepper.

Place on sheet pan and bake at 400 degrees for 20 minutes or until golden brown.

Make sure vegetables  are roasted until they have fair amount of color on them.

Let cool. Place in Cuisinart or blender and blend with cilantro, lime juice and seasoning until smooth.

Add more seasoning, if necessary. Use less or more habanero depending on desired spiciness.

NOTE

Chef Eric serves this trio of  fabulous salsas with a basket of blue corn tortilla chips.

– The Gourmet Review