Salsa Verde o Roja Cruda (Mexican Tomatillo and Serrano Chile with Avocado and Onions)

Tacos - which you can make out of just about anything as long as you have a highly versatile salsa to pull it all together (even when it means week-old fried rice or a few surplus meatballs). And this standby recipe, using peak-season tomatoes in the summer or tomatillos the rest of the year, is it. Plus, it lasts five days in the fridge or up to a month if you freeze it.

Salsa Verde:
12 oz tomatillos, husks removed, rinsed, quartered, or 12 oz tomatoes, cored, quartered (~ 8 medium)
½ medium avocado; for making salsa verde
¼ medium white onion, coarsely chopped
1 clove garlic
1 serrano chile, coarsely chopped
¼ cup fresh cilantro leaves, with tender stems, packed
1 tsp. sea salt

Salsa Roja:
4 medium plum tomatoes, halved (~ 12 oz)
1 large white onion, halved
4 cloves garlic
1-2 serrano chiles
3 oz dried ancho, guajillo and/or pasilla chiles, stems and seeds removed
½ bunch cilantro, tough stems trimmed, coarsely chopped
1-2 Tbsp. lime juice, freshly squeezed
1 tsp. sea salt

Make the Salsa Verde:
Blend the tomatillos, avocado, onion, garlic, chile, cilantro and 1 tsp. sea salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)

Make the Salsa Roja:
Blend the tomatoes, onion, garlic, chiles, cilantro, lime juice and sea salt in a blender on medium-low speed until the salsa is smooth. Taste and season with more salt and lime juice if needed.