RCI-SC.005.0052.001
Fresh tomatillo salsa
Fresh tomatillo salsa from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyadvanced
Ingredients
- all quantities approximate1 unit
- tomatilloes depending8 to 16 unit
- on size.1 unit
- chiles (2_serranos +12 unit
- _jalapenos + 8_piquins) i2 unit
- typically use1 unit
- the serranos and jalapenos1 unit
- green and the piquins red.1 unit
- 4 cloves
- Onion1 smallreally small, or half
- 1 medium
- 1/2 tbsp
- 1/4 cup
Method
1
Rinse the tomatillos under cold water and remove the papery husks, then pat dry with a clean towel.
2
Wash the serranos, jalapeños, and piquín chiles thoroughly, then remove the stems.
3
Heat a cast iron skillet or comal over medium-high heat until very hot, about 2-3 minutes.
3 minutes
4
Place the tomatillos directly on the hot skillet and char on both sides until they develop dark spots and soften slightly, turning occasionally. This releases their natural oils and deepens the flavor.
8 minutes
5
Add the serranos, jalapeños, and piquín chiles to the skillet and char them alongside the tomatillos until their skins blister and blacken, about 2-3 minutes.
3 minutes
6
Remove all charred vegetables from the skillet and allow them to cool slightly on a cutting board, about 2-3 minutes.
3 minutes
7
Peel the garlic cloves and mince the small onion very finely (or use half of a medium onion if preferred).
8
Transfer the cooled tomatillos and chiles to a molcajete (traditional stone mortar) or a food processor and grind or pulse them together until they reach a chunky-textured consistency.
9
Add the minced garlic, minced onion, and salt to the salsa and continue grinding or pulsing until well combined but still retaining texture.
10
Finely chop the cilantro and fold it gently into the salsa, stirring just until combined.
11
Taste and adjust salt and heat level as needed, then transfer to a serving bowl and let rest for 5 minutes to allow flavors to meld before serving.