We pretty much make this everyday. or almost everyday. And while many here believe it is better hand squashed in a molcajete (mortar and pestle made from volcanic rock), it could just as easily be made in a blender (the modern day molcajete in mexico) or a food processor.
Fill a two-liter pot a third of the way full with water (not an exact science, just make sure there is water in the pot). Throw in the following:
- a handful of tomatillos (approx. 8 med. sized)
- 1-2 jalapeños (depending on how hot you like it)
- 1 serrano
- one clove garlic
- one tomato
Boil until everything is soft and then blend the above ingredients (without the water, that was just to boil the salsa fixins) and salt to flavor! Very easy. And delicious. Of course, cilantro and onion can also be added to taste but these are the bare basics and it is amazingly good.
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