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Mexican bricklayers' salsa: Salsa al albanil by Karen Hursh Graber © 2007

Bricklayers in Mexico have traditionally prepared their midday meal at the job site and, because this salsa al albañil  requires no cooking other than boiling the tomatillos, it was popular with them. It can be made in a molcajete (mortar) or blender, or all ingredients can be finely chopped. When this Mexican bricklayers' salsa is served over eggs, they are called huevos al albañil.


  • 1 medium white onion, peeled and roughly chopped
  • 2 cloves garlic, peeled
  • salt to taste
  • 4 serrano chiles, seeded and stemmed
  • 8 tomatillos, husks removed, boiled until soft
  • water as necessary
  • ¼ cup chopped cilantro
  • pinch sugar

Place onion, garlic and salt in a molcajete or blender and grind or briefly pulse. Add the chiles and tomatillos, and continue grinding or pulse briefly again. Add water to desired consistency. Stir in the chopped cilantro. Add a pinch of sugar and more salt if necessary. Makes 1 ½ -2 cups.


Link to source articles
May in Mexico: A month of holiday food
Tomatoes and Tomatillos: Salsa Essentials


Published or Updated on: May 1, 2007 by Karen Hursh Graber © 2007
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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