Two Great Summer Condiments: Roasted Poblano and Tomatillo Sauce, and Mixed Tomato Pico De Gallo

Here are two great summer condiments to keep in the refrigerator; Roasted Poblano and Tomatillo Sauce, and Mixed Tomato Pico De Gallo. The poblano sauce is great to drizzle over quesadillas or corn crepes filled with black beans and goat cheese, and the pico de gallo is perfect for dipping organic corn chips, to roll into tortillas with avocado, or to eat with eggs. Both are quick to make and stay fresh in the fridge for at least 4 days, though the pico de gallo probably won't be around that long (ours hasn't anyway!). Sorry, no photos, our camera has been broken and we just have not gotten around to getting a new one.

Roasted Poblano and Tomatillo Sauce

-1 tablespoon extra virgin olive oil
-1/2 yellow onion, diced
-1 clove garlic, smashed
-1 poblano pepper, roasted, peeled and seeded, and chopped
-8 tomatillos, husks removed, tomatillos chopped
-1 teaspoon ground cumin
-1/2 cup vegetable stock
-salt and fresh ground pepper to taste

Heat the extra virgin olive oil in a medium sized sauce pan over medium heat. When hot, add in the diced onion. Cook until the onions begin to soften, about 3-4 minutes, stirring often. add in the rest of the ingredients and bring to a simmer. Cover, turn the heat down to low, and cook until the tomatillos are falling apart, about 15 minutes. Puree in a food processor until smooth and season to taste with salt and fresh ground pepper.

Mixed Tomato Pico De Gallo

-3 large tomatoes, chopped
-4 small yellow tomatoes, chopped
-2 small orange tomatoes, chopped
-Handful or sun gold tomatoes, quartered
-6 scallions, chopped
-1-2 cloves garlic, minced
-1 jalapeno, minced
-2 tablespoons citrus juice
-salt and fresh ground pepper to taste

Combine everything in a bowl and mix. Season to taste with citrus juice, salt, and fresh ground pepper. Let sit at least 15 minutes so the flavors can begin to meld.