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chicharron taco
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Spicy Salsa For Chicharron

This is just one of many, many variations of a spicy salsa verde! It's very common and traditional to cook chicharron in spicy salsa verde!
Course Salsa, Appetizer
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 quart

Equipment

  • Skillet or comal(griddle)

Ingredients

  • 2 Jalapeño peppers remove stems and slice open
  • 3-4 Serrano peppers remove stems
  • 1/4 section onion
  • 3 cloves of garlic with skins on
  • Drizzle of oil
  • Handful of fresh cilantro
  • 3/4 cup Water
  • Salt to taste

Instructions

  • Add the jalapeños, serranos, onion and garlic to a preheated skillet. Drizzle with oil. Cook for 15-20 minutes, removing the garlic after 10 minutes.
  • At the same time, add peeled and washed tomatillos to a pot of simmering water. Cook them just until they turn from bright green to olive green. Do not let them boil and tear open.
  • Peel the garlic and transfer. Drain out all but 3/4 cup of the water from the tomatillos. Transfer to the blender jar. Also add the garlic, chile peppers, onion and cilantro. Season, to taste, with salt. Blend on high until smooth, Taste for salt.
  • If you are going to cook with the salsa right away, set aside. Or you can refrigerate it for a few days once it has cooled. To extend the life of the salsa for up to 10 days and yield a smoother salsa, you can cook the salsa at a steady simmer for 10 minutes after you blend it. Store cooled salsa in an airtight container refrigerated. I like to use glass mason jars.

Notes

If you really love the flavor of fresh cilantro in your salsa, then I suggest enjoying the salsa soon after you initially blend it. You can cook the salsa, let it cool, then blend in the cilantro. This way you will extend the life, yield a smoother salsa and still have the fresh cilantro flavor. It's really up to you!