On our trip across the country, I learned at Mexican restaurants when asked if you want a red sauce or a green sauce to just say "Christmas!" if you wanted both, as I always did. Being the bon vivant I am, I always responded with a hearty, "Navidad!" Even before being asked. Here are my renditions of Salsa Verde and Salsa Roja.
First, the Salsa Verde.
The tomatillo is a plant of the tomato family, related to the gooseberry, and is the key ingredient in fresh and cooked green sauces. To prepare, remove the husks and rinse the tomatillo in water. Slice in half.
For my tomato salsa:
I had four tomatoes from the garden and two store-bought. Drop into boiling water for about 20 seconds to release the skin. After the immersion in boiling water, the skin is easily peeled off. Slice the tomato in half, insert fingers in the jelly pockets, and squeeze with the other hand to seed and juice the tomatoes.
Chop the tomatoes finely. Add some minced red onion, 2 teaspoons cider vinegar, 2 teaspoons sugar, and minced red jalapenos. (I left the seeds in the jalapenos for extra heat.)
Chop up some cilantro and add that. If you're a cilantro-hater, use parsley. If you're a parsley-hater, then there's no hope for you.