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Categories:Viewed: 30 - Published at: 5 months ago
Ingredients
- 2 serrano chiles
- 2 large garlic cloves
- 4 medium-size ripe tomatoes, or 4 large tomatillos
- 1 small onion
- Salt
- 1 lime
- Handful of cilantro leaves, chopped
Method
- Heat a skillet over medium-high heat.
- Put the whole chiles and the garlic cloves, unpeeled in the pan.
- Core the tomatoes and cut them in half.
- If cooking tomatillos, remove the husks and cut the tomatillos in half.
- Add the tomatoes or tomatillos to the pan, and cook the vegetables for 10 minutes or so, until they start to soften and brown.
- Turn them over to brown on the other side, and cook until tender throughout, then remove from the pan.
- Squeeze the soft garlic cloves out of the skins.
- Remove the stems from the serranos and slice the chiles.
- Combine the garlic and chiles in the mortar and grind to a paste.
- Add the tomatoes, with or without the skins, and mash them to blend thoroughly with the garlic and chiles.
- Peel and finely dice the onion, put it in a small strainer, and rinse in water to crisp the onion and take away some of the raw bite.
- Stir the onion into the salsa and season with salt, a squeeze of lime juice, and the chopped cilantro.
