Chef Johnny's Salsa de la Casa from La Gloria Brooks
Ingredients
- 4 tomatillos
- 4 tomatoes
- 2 jalapenos
- 1 white onion
- 4 cloves garlic, raw
- 1 tsp salt
- 2 dried chile pasilla or chile ancho, washed and soaked in warm water for four hours.
- ¾ cup toasted pepitas
- water, to adjust consistency (or a squeeze of sour orange)
- ¼ bunch cilantro
Instructions
- Grill tomatillos, tomatoes, onions, and jalapenos over a fire until fully cooked and slightly charred. Set aside to cool.
- In a molcajete or a food processor, add raw garlic, salt and the soaked dried chile peppers. Puree to a smooth consistency.
- Next, add the grilled tomatillos, tomatoes, onions, jalapenos, and toasted pepitas to the food processor. Pulse to a chunky consistency.
- Add water or a squeeze of sour orange to adjust consistency as needed. Season to taste. Enjoy with grilled meat!
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