Olive Oil Tomatillos Diced onion Jalapeños Garlic Cilantro chopped Salt
You can buy a molcajete at just about any Mexican grocery store, or buy one online (Affiliate). They come in different shapes and sizes. You'll need it to make this recipe.
These green tomatoes are tart. Remove the husks and rinse well. There is usually dust underneath the husk.
These are two seeded and deveined jalapeños. By removing the seeds and the veins, you'll get a not so spicy salsa.
Add oil to them. You can use spray oil as well, but I am using the stuff in a bottle to coat them well.
Once the oil is on the ingredients, the salt will stick better to the ingredients. Place the ingredients in the oven under the broiler until the skin on the tomatillos are black.
The first thing that goes in the molcajete is salt and garlic. Mash that first before adding any other ingredients.
Next, mash well the roasted jalapeños. Take your time in doing this.
You have to go slow, mash slowly. Add one tomatillo at a time, or it will squirt and go everywhere.
I roasted the diced onions. You can add raw onions instead.
Lastly, add lots of chopped cilantro. I mix it, but in some restaurants from Mexico serve it with the cilantro piled on top.
Molcajete Salsa Verde makes a great addition to chicken, fish, beef, or just as is. With chips, there’s nothing better than a big bowl of salsa.