Salsa Verde Molcajete Style

Method6 steps · about 25 min

1. 1

   Step 1: Pull the husks from the 5–6 tomatillos, rinse them and remove stems if desired.

   Uses 5-6 tomatillos · Water for rinsing tomatillos, selected pepper and cilantro, as needed

2. 2

   Step 2: Heat the oven to 400°F/200°C and roast the prepared tomatillos from step 1 about 10–15 minutes until army green and softened.

   Roast tomatillos 10–15 minutes until army green and soft · 15 minUses Husked rinsed tomatillos

3. 3

   Step 3: While tomatillos roast, rinse the selected pepper and cilantro (15–20). Finely chop the 1/2 onion, peeled 2 garlic cloves and 15–20 cilantro sprigs, discarding thick lower stems and keeping tender upper stems. Choose one base pepper: up to 1 jalapeño OR 1 serrano, not both. For milder salsa, initially use only 1/2 jalapeño and reserve its other half. Grind the chopped aromatics, chosen pepper and 1 initial pinch salt in a molcajete or mortar into a paste.

   Uses 1/2 onion · 2 cloves garlic · 15–20 cilantro sprigs · 1/2–1 jalapeño for chosen base; otherwise use the exclusive serrano alternative · 1 serrano instead of the jalapeño · 1 initial pinch salt · Water for rinsing tomatillos, selected pepper and cilantro, as needed

4. 4

   Step 4: Finely chop the softened roasted tomatillos from step 2 and thoroughly crush them into the hand-ground aromatic paste from step 3.

   Uses Soft roasted tomatillos · Hand-ground onion, garlic, cilantro and selected pepper paste

5. 5

   Step 5: Taste the combined salsa from step 4. If you started with half a jalapeño, add more from its reserved half only as needed; reserve any unused pepper. If still more heat is wanted beyond the base supply, add some optional extra chopped jalapeño. Add a little optional extra salt only if needed.

   Uses Combined hand-ground salsa verde · Only any reserved jalapeño half for heat adjustment; otherwise omit · Extra chopped jalapeño, only if further heat is desired · Extra salt, only if final seasoning needs it

6. 6

   Step 6: Serve the seasoned salsa verde from step 5 immediately. Promptly refrigerate leftovers in an airtight container.

   Uses Seasoned salsa verde