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 could potentially cause you to break up with the other salsas in your life. mexicanplease.com
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4 from 3 votes

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!
Prep Time10 mins
Cook Time15 mins
Servings: 3 cups
Calories: 102kcal
Author: Mexican Please

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