Tomatillo and tomato salsa: Salsa de tomate y jitomate

articles Food & Cuisine Recipes

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.

Link to Source Article

Published or Updated on: May 1, 2007 by Karen Hursh Graber © 2007
Share This:
Tagged

Leave a Reply

Your email address will not be published.