Salsa Verde Asada en Molcajete

• •4 piece Tomatillos (husked, rinsed)
• •4 piece Chiles de Árbol (stems removed)
• •2 clove Garlic (unpeeled)
• •to taste Salt
• •2 tbsp Fresh Cilantro (finely chopped (optional))

Instructions

1. 1

   Roast the tomatillos, chiles de árbol, and unpeeled garlic cloves. You can do this directly over an open flame, on a hot comal, or in a dry cast-iron skillet over medium-high heat until softened and slightly charred. The tomatillos and garlic will take about 10-12 minutes, turning occasionally, while the chiles will only need 2-3 minutes (watch them closely to prevent burning).

2. 2

   Once the roasted ingredients have cooled slightly, peel the garlic cloves.

3. 3

   Place the roasted garlic cloves and roasted chiles de árbol into your molcajete. Begin to grind them into a rustic paste using the tejolote (pestle).

4. 4

   Add the roasted tomatillos to the molcajete. Continue to grind and crush them, aiming for a chunky consistency with visible pieces. The characteristic is to have 'tropiezos' (small, irregular pieces) and not a smooth purée.

5. 5

   Season the salsa generously with salt to taste and mix well within the molcajete. If desired, stir in the fresh chopped cilantro.

6. 6

   Serve your Salsa Verde Asada directly from the molcajete. It's fantastic with totopos, quesadillas, or as an accompaniment to tacos, allowing that wonderful smoky aroma to shine.

Chef's Tips

• 💡The key to the smoky flavor is getting a good char on your ingredients without burning them completely. Adjust the heat as needed.
• 💡For a spicier salsa, you can add an extra chile de árbol or two. For less heat, remove the seeds from the chiles before roasting.
• 💡Don't rush the grinding process in the molcajete; it's part of the charm and helps achieve that perfect rustic texture.