Tomatillo and tomato salsa: Salsa de tomate y jitomate

Karen Hursh Graber

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.

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