By Stuart Cristol-Deman, courtesy of stuartonthecoast.com
Makes About 2 Cups
1 lb tomatillos, husk on
1 white onion, cut in half and ends trimmed
4 cloves garlic, skin on
1 jalapeno, serrano or pasilla pepper
Juice of 1 lime
1 bunch of cilantro
- Heat a Chamba comal over medium-low heat for a few minutes. Put the garlic cloves and onion halves on the comal.
- Cook the onion 3-5 minutes per side until nicely browned and charred in some places. Turn the garlic as needed to get a good char on the skins.
- Remove to a plate when done to cool.
- Place the tomatillos on the comal. If using a jalapeno, or serrano chili, place on the comal as well. If using a pasilla, place directly on a gas flace to char all sides evenly, turning often.
- Turn the tomatillos often until the husks are dark brown and charred in places. Some might burst and release a little juice, but this is ok.
- Remove items from the comal in batches as they are done, placing the tomatillos on the plate with the onion and garlic and the peppers on the counter either in a tightly closed paper bag or under a bowl.
- Allow the pepper to steam for 5-10 minutes, then scrape off the charred skin with a paring knife (wearing gloves for this is highly recommended).
- Split the pepper open and remove some seeds and the white veins for a milder heat, or leave some in if you like it hotter
- Remove the papery husks from the garlic, onion, and tomatillos. Add to a blender along with the pepper, lime juice, and cilantro. Pulse for a chunky salsa or puree for a smoother sauce.
Serve as is for chips and beans; use as the base of a soup such as Posole Verde; cook down and use for enchiladas verde or chicken or pork verde.
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