Tomatillo and tomato salsa: Salsa de tomate y jitomate
Dried chiles, tomatoes and tomatillos come together in a versatile sauce that serves as a table salsa or a condiment for meat or chicken. This recipe is adapted from the Larousse de la Cocina Mexicana.
Ingredients:
- 3 cascabel chiles, fried lightly in oil, seeded and deveined
- 2 ancho chiles, fried lightly in oil, seeded and deveined
- 6 tomatillos, husks removed, roasted on a comal or griddle
- 2 tomatoes, roasted on a comal or griddle, seeds removed
- 1 small white onion, halved and roasted on a comal or griddle
- 2 large garlic cloves, roasted on a comal or griddle, then peeled
- piloncillo or dark brown sugar to taste
- salt to taste
Place all ingredients in a molcajete and grind to a semi-smooth consistency, or use a blender. Makes 2 cups.
Published or Updated on:
May 1, 2007
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