Salsa Verde Molcajete Style
The flavor you can generate by smooshing ingredients in a molcajete is unreal. You'll end up with a vibrant batch of Salsa Verde that might become your new favorite!
Servings: 3 cups
Calories: 102kcal
Ingredients
- 5-6 tomatillos
- 1/2 onion
- 1 jalapeno (or serrano)
- 2 cloves garlic
- 15-20 sprigs cilantro
- pinch of salt
Instructions
- Pull the husks off the tomatillos and give them a good rinse. I usually cut the stems out but this is optional.
- Roast the tomatillos in a 400F oven for 10-15 minutes or until they start to turn army green in color.
- Finely chop 1/2 onion, 1 jalapeno (or less), 2 cloves garlic, and 15-20 sprigs of cilantro. Add these ingredients to the molcajete along with a pinch of salt and crush them into a paste-like substance.
- Finely chop the roasted tomatillos and combine thoroughly with the other ingredients in the molcajete.
- Taste for seasoning. You can add more chopped jalapeno if you want to raise the heat level.
- Serve immediately. Store leftovers in an airtight container in the fridge where it will keep for a few days.
Notes
In Mexican cuisine it's common to use the upper portion of the cilantro stems. I typically twist off the bottom, thicker portions and discard them, keeping the upper portion of the stem that holds the leaves. Be sure to give the cilantro a good rinse.
If you want a milder salsa I would recommend starting with only half of the jalapeno pepper. You can always add in more heat by adding the other half of the jalapeno.
Nutrition
Calories: 102kcal