Rooftop, backyard, park, repeat.

To keep this time-honored routine feeling fresh, we asked La Esquina chef Akhtar Nawab to create a salsa like we’ve never tasted before. He hit us back with two. One is red, one is green, and both are easy to make and spicy enough to encourage healthy levels of hydration.

Now pass the cerveza.

Salsa Verde
Serves four

Ingredients
10 lg. tomatillos (about 1.5 lbs.), peeled and washed
1 jalapeno, destemmed and deseeded
1 Haas avocado
Juice of 3 limes, fresh
3 garlic cloves
½ red onion (about 4 oz.)
½ bunch fresh cilantro, minced

1. Wash and dry all ingredients well.

2. Puree in a blender until smooth (about 2 minutes).

3. Season with salt. Serve with chips or as a sauce with fresh grilled fish or shellfish.

Pasilla Chile and Raisin Salsa
Serves six

Ingredients
4 pasilla chiles (stemmed and seeded)
8 roma tomatoes
3 garlic cloves
¼ c. raisins
½ red onion (about 4 oz.)
2 tsp. oil
1 qt. water

1. Heat oil in a medium skillet. Add pasilla chiles and toast until aromatic and slightly bright in color. Remove from the pan and set aside.

2. On the grill or under a broiler, char the tomatoes, onion, and garlic until dark on one side (about 3 minutes). Turn and char opposite sides.

3. Add the charred tomatoes, onion, and garlic to a pot with the chiles, raisins, and water. Cook until soft (about 15 minutes).

4. Transfer all ingredients to a blender in batches and puree until smooth.

La Esquina, 114 Kenmare Street, at Lafayette Street (646-613-7100 or esquinanyc.com).

Photo: Janelle Jones

	Hungry? We have more picnic recipes to stuff your basket, plus the on-the-go accessories you’ll need to enjoy your meal alfresco.