Salsa verde
Remove the tomatillos from their pod.
Wash tomatillos until water is clear. Don’t use soap. They will remain slightly sticky – it’s ok.
Roast along with chilies, onion and chilies. Use cook gear that can handle very high heat, such a cast iron, or a comal. An iron wok, like the one in the picture, is ideal as it will keep the ingredients contained.
Remove and save apart smaller pieces as they start becoming charred.
Blend with a blender, or use a stone mortar (molcajete) for a chunkier version. Start with the smaller pieces (garlic, then chillies) and finish with the tomatillos.
Categories: Uncategorized
Leave a Reply