When I asked my mother-in-law to teach me how to make salsas she said, "No hay chiste" (There's nothing to it). She was right: making salsa is quick and easy. This recipe is a perfect example of that. Plus, homemade beats store-bought all day, every day.
Before starting, I recommend Googling the word “tatemar” and scrolling through Google Images. It will give you a good idea of what you’re looking for when you cook (burn?) the ingredients. Tatemaring (Spanglish anyone?), from what my internet searches can find, adds depth to the flavor.
If you want more recipes like this, you can sign up to receive a weekly newsletter about Mexican cooking and the intersection of food and social justice at eepurl.com/g4KXQb. —Herstory of Food
tomatillos, husked, cored and rinsed
serrano chilies, cores
while onion, halved
cloves garlic, peeled
In This Recipe
Heat a large, dry frying pan over medium-high heat for 30 seconds. Add tomatillos, chilies, onion and garlic. Cook for 4-6 minutes, or until charred, on one side. Flip and continue cooking for another 4-6 minutes. Remove each ingredient as it finishes cooking.
Place a quarter of the tomatillos, one chili, onion, garlic, and salt in the bowl of a food processor and puree about 30 seconds, or until smooth. Add remaining tomatillos, chilies (if desired), and cilantro (if using). Pulse until roughly chopped, about twenty, one-second pulses.
Serve immediately or refrigerator in an airtight container for up to 3 weeks.