Salsa Verde Molcajete

1. 1

   Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan).

2. 2

   Turn often so as not to burn.

3. 3

   When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky.

4. 4

   Add salt or soup mix to taste.

5. 5

   Olive oil can be added if you like, but is not necessary. Cilantro can be added as well.

6. 6

   A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients.

* Per serving · 4 servings · Values may vary.

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