3 romas, 1 jalapeno, 1 red pepper, 1 tomatillo, and 2 large cloves garlic all slightly roasted in the pan. Added splash of olive oil, dash of salt, dash of smoked paprika, and a drop of liquid smoke. Then, a small bit of cilantro at the end. I’m being coached by my friend from Guadalajara. This is the third time using my molcajete. But, I’m not new to making salsa. I just wanted to level up! I have lots of practice to do. Thanks for letting me share.
frosty-9956
Looks good miss. I would try it.
iaywo2BE
yummy!
smurfe
Always an upvote for the use of a molcajete! The recipe looks good. I haven’t thought about using tomatillo in anything but salsa verde. I could see it giving a nice punch in flavor that I usually just add some lime juice to get.
Rojelioenescabeche
Good start. I would put a bit more color on everything but the garlic. I usually remove the garlic before the rest of the stuff so it doesn’t get too bitter. And also leaving the skins on the garlic helps prevent that too.
5 Comments
3 romas, 1 jalapeno, 1 red pepper, 1 tomatillo, and 2 large cloves garlic all slightly roasted in the pan. Added splash of olive oil, dash of salt, dash of smoked paprika, and a drop of liquid smoke. Then, a small bit of cilantro at the end. I’m being coached by my friend from Guadalajara. This is the third time using my molcajete. But, I’m not new to making salsa. I just wanted to level up! I have lots of practice to do. Thanks for letting me share.
Looks good miss. I would try it.
yummy!
Always an upvote for the use of a molcajete! The recipe looks good. I haven’t thought about using tomatillo in anything but salsa verde. I could see it giving a nice punch in flavor that I usually just add some lime juice to get.
Good start. I would put a bit more color on everything but the garlic. I usually remove the garlic before the rest of the stuff so it doesn’t get too bitter. And also leaving the skins on the garlic helps prevent that too.