Tomatillo Salsa Verde

1. 1

   Dry roast the tomatillos, onion, garlic (with peel on!) and the serrano chile on a griddle (or use a cast-iron or heavy skillet) over medium heat. Once the garlic skins begins to brown, remove from heat, peel and discard the skins. Continue dry-roasting the other vegetables, turning fairly frequently, until they are mostly blackened on each side. Then remove from heat and set aside.

2. 2

   Place the dry-roasted garlic in a molcajete (mortar) with 1/2 teaspoon of salt, and mash into a paste with the tejolote (pestle).

3. 3

   Remove stem and skin from the dry roasted serrano and slice in half. Add the serrano to the molcajete and mash into a fine paste. Add the onions and tomatillos one at a time, swirling and grinding until all the tomatillos are incorporated into the salsa.

4. 4

   Season with salt and add the chopped cilantro and lime juice. Stir to combine and serve. (This will keep for four days in the refrigerator.)

* Per serving · 4 servings · Values may vary.

No additional tips available.