Serves 1
Directions
- 1Clean the chiles.
- 2Place the chiles on a comal heated over medium-high heat and toast while moving until toasted and fragrant (about 1 minute).
- 3Reserve the toasted chiles.
- 4Add the tomatillos, onion, and garlic to the comal and cook while flipping occasionally.
- 5Cook the tomatillos for about 30 minutes or until blackened and tender.
- 6Cook the onion and garlic for around 15 minutes.
- 7Remove the ends of the onion.
- 8Peel the garlic.
- 9Place the chiles in a blender with enough hot water to make a thick paste while blending on high.
- 10Once desired consistency is reached, add the garlic and onion to the blender and blend at a low speed until broken up, adding water to adjust as needed.
- 11Add the tomatillos to the blender along with the salt and blend on medium until your desired consistency is reached.
- 12Taste and adjust seasoning as needed.
Ingredients
- 1300 g tomatillos, whole
- 115 g white onion, large chunks
- 50 g garlic, still in its paper
- 38 g cascabel chile, seeded and stemmed
- 5 g chile de arbol, stemmed
- 200 g water, hot water
- 7 g Diamond Crystal kosher salt
Equipment
comalblender
Tips
- If your chip can stand up in the salsa, salsa is good.
- Make sure the chiles are toasted and fragrant (about 1 minute).
- Cook tomatillos until blackened and tender (about 30 minutes).
- Cook onion and garlic for about 15 minutes.
- Use enough water to make a thick paste with the chiles.
- Adjust seasoning to taste.
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