The difference between eating store bought jar salsa and fresh homemade salsa can be likened to the difference between night and day! If you have never made salsa, if you are afraid, if you think it is too difficult or too much to monkey with, then this is the salsa recipe for you to start with. You will soon see that making flavorful fresh salsa is easy and well worth it.3 Pulla chiles
4 tomatillos
3 Roma tomatoes
1 teaspoon course sea salt
1 clove garlic, minced
1/4 white onion, finely chopped
1/2 bunch cilantro, chopped
Instructions:
Toast the chiles on a hot dry comal for 2-3 minutes, turning often to avoid burning. Turn heat up. Remove the cores from the tomatillos and tomatoes and then char the outside on the comal until dark brown or lightly blackened. Coarsely chop the tomatillos and tomatoes and set aside.
Place the salt and then the garlic in the bottom of the molcajete. Work into a paste. Add the chiles and break up into small pieces. Add the tomatillos and tomatoes, working into micture. Now add the onion and cilantro, but stir in- do not grind. Serve with tortilla chips, tacos or burros or spoon over your breakfast eggs and refried beans.
Yield: Makes 2 cups.
Variation: Try making this salsa using different kinds of chiles like jalapenos or serranos.
Note: A comal is like a round griddle. A good substitution is a crepe pan. A molcajete is essentially a mortar and pestle and is a great addition to any kitchen as it is great at grinding spices and tearing rather than pureeing vegetables.
This recipe comes from Mad Coyote Joe's "A Gringo's Guide to Mexican Cooking."
Toast the chiles on a hot dry comal for 2-3 minutes, turning often to avoid burning. Turn heat up. Remove the cores from the tomatillos and tomatoes and then char the outside on the comal until dark brown or lightly blackened. Coarsely chop the tomatillos and tomatoes and set aside.
Place the salt and then the garlic in the bottom of the molcajete. Work into a paste. Add the chiles and break up into small pieces. Add the tomatillos and tomatoes, working into micture. Now add the onion and cilantro, but stir in- do not grind. Serve with tortilla chips, tacos or burros or spoon over your breakfast eggs and refried beans.
Yield: Makes 2 cups.
Variation: Try making this salsa using different kinds of chiles like jalapenos or serranos.
Note: A comal is like a round griddle. A good substitution is a crepe pan. A molcajete is essentially a mortar and pestle and is a great addition to any kitchen as it is great at grinding spices and tearing rather than pureeing vegetables.
This recipe comes from Mad Coyote Joe's "A Gringo's Guide to Mexican Cooking."
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