Dry Roasted Salsa- Molcajete Tomatillo Salsa

Dry roasted salsa! Never heard of dry roasted salsa? Chances are if you have ever been to an authentic Mexican restaurant, you probably enjoyed some. Have you ever heard of dry roasting? This traditional method of slow roasting tomatoes (or tomatillos), chile peppers, onion and garlic is authentic as it gets when it comes to preparing salsa. A simple metal or cast iron comal (griddle) is all you need to begin the process of serving up a delicious and authentic salsa for the next taco night.

And you are probably saying, “wouldn’t it be faster just to boil the ingredients and finish it in the blender?” Yes! It would be faster and it still would be delicious. But, don’t you want to experience the real deal at least once? Lol!

Roasted Garlic Tomatillo Salsa

Every taco worth enjoying deserves a spicy homemade salsa! And in the molcajete, even better!

No ratings yet

Print Pin Rate

Course: Salsa

Cuisine: Mexican

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 1 cup

Ingredients

• 6 cloves of garlic leave skins on
• 2- 4 chile serrano
• 2 to matillos
• Coarse sea salt
• Juiced of 3 key limes or 1 large lime
• Cilantro chopped(optional)

Instructions

• Preheat a comal or griddle to medium heat for a few minutes.
• While the comal heats up, peel and wash the tomatillos. Slice them in half, removing the core from the bottom half.
• Place the tomatillos on the comal, skin side down. Add the garlic and serrano peppers. Dry roast the ingredients for 20-25 minutes, turning as needed. Remove the garlic after 15 minutes and set aside.
• When all the ingredients are ready, remove the skins from garlic and add to the molcajete. Add 1/2 teaspoon of coarse sea salt. Grind down until you have a paste.
• Next add the roughly chopped roasted serranos. Add another pinch of coarse salt. Grind down as smooth as possible..
• Add the tomatillos next. Grind down, taking your time to really break down the skins of the tomatillos. Squeeze in fresh lime juice ans season to taste with salt(if needed).
• At this point the salsa is ready, You can mix in some finely dice onion and chopped cilantro, if you like. Yields about 1 cup. It will only keep for a few days refrigerated.

Notes

The recipe today was prepared in a molcajete. Don’t let that stop you from trying this recipe though! Transfer your roughly chopped dry roasted ingredients to the blender or processor and pulse a few times. The important thing is that you learn something new and most importantly that you enjoy the process. 

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

In this space should be a photo of the tomatillos going into the molcajete! Lol! Sometimes this happens. I am sorry. I will make it up to you all the next time I prepare a salsa using tomatillos.

Like this:

Like Loading...