Ingredient, Recipe, Side Dish, Snack
150 g Fresh husked tomatillos
100 g Ripe roma tomatoes
3 Serrano peppers
1 Habanero pepper
1 Guajillo pepper
2 Garlic cloves, peeled
1/2 Medium white onion
Coarse sea salt
15 g Cilantro, finely chopped
In a pot, bring water to a boil
Add all tomatillos, garlic and onion
Boil for 10 minutes, or until tender
Over open fire, roast all peppers evenly
Using blender, food processor, or molcajete, mash peppers plus boiled ingredients. Do not over blend, it needs texture. If too thick, add a little water.
Adjust salt
Add cilantro
Refrigerate
In the class, we roasted the tomatillos, garlic and onion instead of boiling them.
Be careful with the dried peppers - they ignite easily.