From the Las Vegas Review-Journal. Only one of these is from a local Las Vegas restaurant. We like how the Los Cabos restaurant at Santa Fe Station makes their tomatillo salsa (it's green). I don't have the recipe or know what makes it different from other tomatillo salsas.

I really like fruit salsas because the sweetness tones down the heat. A quick recipe is to dice up some canned peaches and stir them into a store-bought salsa such as Pace Medium Hot. Or use crushed pineapple, drained.

ROASTED TOMATO SALSA

2 large ripe tomatoes (about 1¼ pounds)
2 to 3 jalapeno peppers
1 garlic clove, unpeeled
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt

Heat a large cast-iron skillet over medium heat. Add tomatoes, jalapenos and garlic; cook 15 minutes or until tomatoes are blackened. Turn frequently. Remove from pan; cool slightly.

Peel, seed, and chop tomatoes; place in a medium bowl. Remove and discard the stems and seeds from jalapenos and finely chop. Add to tomatoes. Peel garlic and finely chop. Add to tomato mixture. Add onion, cilantro, lime juice and salt and toss well to combine.

Makes 2 cups.

- Recipe from Cooking Light


GREEN TOMATILLO SALSA WITH AVOCADO

5 serrano chilies
11 ounces green tomatillos
1 garlic clove
1 serrano chili without seeds in vinegar (escabeche)
1 tablespoon of the liquid from the chilies in vinegar
1 teaspoon salt
1 ounce chopped cilantro
1 avocado, peeled
4 ounces chopped onion

Put the chilies in boiling water, and after 5 minutes add the tomatillos. After 3 minutes, drain the water.

Mash the chilies, tomatillo, garlic, chili and chili liquid. Add the salt and cilantro; mix. Then cut the avocado in small dice and add it, along with the onion.

Recipe from Genaro Dispa, Carlos'n Charlie's

FRESH TOMATILLO SALSA

1/2 pound small fresh tomatillos, husked and rinsed
1 large garlic clove
1 tablespoon chopped fresh serrano chili with seeds, or to taste
2 tablespoons chopped cilantro
2 tablespoons water
1/2 teaspoon salt

Coarsely chop tomatillos, then puree with remaining salsa ingredients and salt in a blender until smooth.

Makes about 1 cup.

- Recipe from Gourmet magazine

FRESH PEACH SALSA

2 cups chopped, peeled fresh peaches
1/4 cup chopped sweet onion
3 tablespoons lime juice
2 to 3 tablespoons finely chopped, seeded fresh jalapeno peppers
1 clove garlic, minced
1 tablespoon snipped fresh cilantro

In a medium bowl, stir together peaches, onion, lime juice, peppers, garlic and cilantro. Cover and chill for 1 to 2 hours.

Makes 2 cups.

- Recipe from Better Homes & Gardens