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
- 5-6 tomatillos
- 1/2 onion
- 1 jalapeno (or serrano)
- 2 cloves garlic
- 15-20 sprigs cilantro
- pinch of salt
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.
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.