Salsa Verde Molcajeteada
Servings 2 cups
Ingredients
- 1 pound Tomatillos sliced in half
- 4-5 serrano peppers stems removed
- 2 jalapeño peppers stem removed
- 2 large cloves of garlic
- juice of 1 small lime
- salt to taste
Instructions
- At medium heat, dry roast the tomatillos and chile peppers on a preheated comal or griddle for about 20-25 minutes. Turn as needed.
- In the molcajete, add the fresh garlic, sliced and about 1/2 teaspoon of kosher salt. Grind into a smooth paste.
- Once the tomatillos and serranos have cooled I like to roughly chop them before processing in the molcajete.
- Gradually grind the serrano and 1 jalapeño pepper in the molcajete. Then the tomatillos a few at a time until desired consistency.
- Add lime juice and taste for salt. Seed and cop fine the remaining jalapeño pepper and add to top of salsa. Serve with chips or wait for tacos!!
Notes
To speed up the process of roasting on the stove top, you could add a drizzle of oil to the preheated salsa ingredients. Turn as needed.