Salsa Taquera
25 min
total
4
people
147
calories per serving
Ingredients
4 people
- 500 gGreen tomato (whole)
- 1 pcOnion (halved)
- 3 pcHot chili pepper (stemmed)
- 2 pcGarlic (peeled)
- 1 pcFresh cilantro (chopped bunch)
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 1 pcLime juice (juiced)
- 250 gTomatillos (husk and rinse)
- 2 pcSerrano pepper (stemmed)
Method
A thick, vibrant sauce where chili heat meets green tomato acidity. Charred skin flecks provide a direct smoky punch to the texture.
- 1
Heat a dry pan. Place the green tomatoes, tomatillos, onion, peppers, and serrano peppers. Let the skin blacken and blister on all sides to obtain that characteristic burnt taste.
- 2
Put the roasted vegetables in a blender with the garlic, cilantro, salt, and lime juice. Pulse in short bursts: we want a rustic texture with chunks, not a smooth puree.
- 3
Heat the oil in a saucepan. Pour the salsa in all at once. Let it reduce over medium heat until the sauce coats the spoon and changes color to a matte olive green.
Frequently asked questions
How do you get this dish right?
- Don't peel the vegetables after charring; the black bits provide the authentic smoky taste.
- The final sear in hot oil is the secret to binding flavors and preserving the sauce longer.
How long does this dish keep?
Keeps for 5 days in the refrigerator in an airtight jar. Flavors intensify after 24 hours.
4.5
6 reviews
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