THE BEST MEXICAN SALSA

[Some Photos](https://imgur.com/a/qYn5qO9)
Edit: When I say “green tomatoes” I mean ” tomatillos.

I wrote this recipe to a friend in Australia:

Tip: Ideally you should use a “comal” to toast the ingredients but you can use whatever pan works for you, maybe even putting the ingredients in an oven could work 🤔

The ingredients are:

-5 Serrano Peppers (if you dont find these you can use jalapenos)
-12 Green tomatoes
– 1 or 2 garlic cloves
– 1 white onion
– 1 lime
– coriander
– Salt and pepper
🙌

(We will blend most of it at the end)

You dont have to use all “chiles”🌶 and tomatoes but if its too spicy you can add more tomatoes or if you want more spicynees just add more chiles.

The process to prepare the salsa is pretty simple.

Cut both edges of the onion and get rid of them (the brown thingy and the top knot) then cut the onion in half.

Cut the top part of the peppers (the long antenna head)

Open 2 medium garlic cloves

And put everything on the pan including the green tomatoes. You dont need to remove anything from the tomatoes unless they come with the brown “skin”.

Then what you want is to get everything toasted, pitch black from all sides.. for this you can use a fork to rotate the ingredients so once they are black from 1 side you can turn around to the other side and so on till they are fully toast (black color) 😁

In my salsa experience and experiments 👨‍🔬🧪, garlics will be the first ones and they toast pretty fast so as soon as they are all black start putting them in the blender.

*This process of toasting the salsa ingredients is called “tatemar” in Mexico.

After some time you will be able to start to remove layers of the onions so it can toast better, do this with a fork and eventually you will have all layers of the onion on the pan. Otherwise you will only toast like 25% of it. The onion doesnt get fully black so once you see its pretty flexible with some black color you can start putting the layers in the blender.

Tomatoes take a while to get fully toast but its simple to recognize them because of the color.. some of them like to cry when they are ready, you will see 😂

So just start putting in the blender every full toasted ingredient you see.

In your case I think 4-5 peppers and 7-10 green tomatoes will be enough and right spicyness for the salsa.. BUT you should toast 5 peppers and 12 tomatoes anyway, just in case its too spicy just add 2 more green tomatoes or even 1 regular red tomato could work. And well if you want more spicy you can just add the other chiles. Its up to you but the process to toast them is the longest so its better to have all the ingredients toasted by the time you decide you will add more, it will save u time 🙂

AAAND once you have all the hot toasted ingredients in the blender (remember start with 4-5 peppers and 10 tomatoes).. add 1 lime juice to them (this will make the salsa last way longer and also adds good flavor) and also add salt and pepper to taste.. it actually needs decent amounts of salt but you can start with little then blend, try and add more if needed.

Als one important part to have a good looking salsa is just blend for like 3 seconds and stop… Move things around with a fork, blend 3 seconds and stop.. till you dont have to move stuff around. Cause if you blend too much it will look like soup, its better to just “crush” a bit, move or shake, then do it again.. this way the salsa will have a nice texture. And just stop blending when you dont see any big chunks of ingredients.

And well once you like the taste and spicyness pour into a bowl, tupper or plastic container (wherever you have decided to store the salsa).

Next step is to chop some coriander. You can also do this while you are waiting for the ingredients to toast.

It’s simple, first remove any brown big branch then just make like a nice flat ball with your hand and start chopping it as little as u can. Even include a bit of the liittle green branches that hold the coriander but chop them all together.

You could also pick the coriander leaves by hand, one by one but it will take you some time. I used to do it like this in the past when I didn’t know how to cut it 😅

If you need to rinse the coriander, do so then use paper towel to dry, then chop.

And then once you have like a full hand of coriander just add it to the salsa, mix with a fork and its rraaaadyyy.. you will have good Mexican salsa for at least a month 🇲🇽🤠

Oh and remember to open some windows when you do this, it can get smelly haha

Reddit:

I learnt this recipe from my cousin who owns a very successful mexican restaurant & tortilleria in Australia, he’s also the host of “This is Mexico” so you should reaally give it a go.

*Proof that I’m Mexican: my not so perfect English 😀

by drakanz