Serves 1
Directions
- 1Preheat the broiler to high for the salsa roja ingredients.
- 2Start the comal on medium to high heat for the salsa verde ingredients.
- 3Break up the onion for the salsa verde on the comal as it is more fibrous and requires more cooking time.
- 4Place tomatillos in the center of the comal for direct heat, and chilies and garlic around the edge for even cooking.
- 5Cook the salsa verde ingredients until blackened and tender, ensuring all sugars develop.
- 6Work dried chilies for the salsa roja on the comal (or cast iron skillet) over medium heat until aromatic and lightly toasted to a tobacco color, turning them as they cook to prevent burning.
- 7Pour hot water over the toasted dried chilies to cover them and let them steep until tender.
- 8Rotate ingredients on the comal and in the broiler to ensure even charring and tenderness.
- 9Remove cooked salsa verde ingredients from the comal and place them in a bowl to cool and steam.
- 10Remove broiled garlic once tender and place it in a bowl with the jalapeno.
- 11Continue broiling tomatoes and onions until slightly charred and tender.
- 12Once all ingredients are cooked, shut off the comal and let the ingredients rest.
- 13Peel all the roasted garlic.
- 14Add a small amount of water to the molcajete to prep it and fill holes in the rock.
- 15Add salt to the molcajete, which acts as both a seasoning and an abrasive.
- 16Grind the garlic and chilies in the molcajete, working them into a smoothish paste.
- 17Remove the stems from the soaked dried chilies and add them to the molcajete, continuing to grind in stages.
- 18Add the tomatillos to the molcajete and mash them slowly to avoid popping.
- 19Continue mashing until the salsa reaches desired rustic texture.
- 20Taste the salsa and add chile bean powder for more kick if desired.
Ingredients
- 1 lb tomatillos
- 2 serranos
- 0.25 white onion
- 5 garlic cloves
- 3 Roma tomatoes, medium to large
- 0.25 white onion
- 6 garlic cloves
- 1 serrano
- chile de arbol
- salt
- chile bean powder
Equipment
molcajetecomalbroilerblender (optional)cast iron skillet (optional)bowltweezersglovesscissors
Tips
- If using a blender, blend at low speed for less air incorporation and a rustic texture.
- Cook ingredients until blackened and tender, developing natural sugars.
- When roasting dried chilies on a comal or cast iron skillet, toast them until aromatic and slightly tobacco-colored, but do not burn them.
- Soak toasted dried chilies in hot water to tenderize them before grinding.
- Be an active cook, using instincts to prevent burning and ensure even cooking.
- Place cooked ingredients in a bowl to cool and steam, making them easier to work with.
- Peel garlic after roasting; it should be tender but still have a slight bite.
- Use chili soaking water to grind salsa if it's not too bitter.
- Use water as a liaison in the molcajete to help grind ingredients smoothly and prep the stone.
- Add salt not only for seasoning but also as an abrasive to aid grinding.
- Grind ingredients in stages for a smoother texture, especially fibrous ones like onion.
- Take your time mashing ingredients in the molcajete to avoid splashes.
- Don't fall asleep while cooking, especially with direct heat methods; active monitoring is crucial.
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