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.
May in Mexico: A month of holiday food
Tomatoes and Tomatillos: Salsa Essentials