Salad with Dips and Tacos

For the red salsa, blanch tomatoes, peel, and chop. Rinse chile peppers wash, cut in half, remove seeds and finely chop. Peel onion and finely chop. Heat oil in a pan and fry onion until soft. Peel garlic and squeeze through a press. Add tomatoes, garlic and chile peppers to the pan, mix, cover, simmer over low heat for about 15 minutes and season with salt and pepper. Serve cold.

For the green salsa, drain tomatillos. Rinse chile peppers, halve and remove seeds. Place tomatillos, chile peppers, tomatoes and chicken broth in a pot. Peel garlic and squeeze through a press into the pot, simmer uncovered over low heat for about 5 minutes. Stir frequently. Puree in a blender or with an immersion blender. Rinse parsley, shake dry, pluck leaves and chop finely. Add lime juice and parsley to the blender, puree again and season with salt. Let it cool and serve cold. Garnish with chile pepper rings.

For the guacamole, peel onion and finely chop. Rinse chile peppers, cut in half lengthwise, remove seeds and dice into tiny pieces. Peel avocados, cut in half lengthwise, remove pit and peel. Squeeze lime juice over avocado. Rinse cilantro, finely chop, shake dry and chop leaves. Puree avocados with lime juice and cilantro in a blender. Then mix avocado puree in a bowl with onion and chile pepper and season with salt and pepper. Garnish with cilantro.