Mexican Salsa

Salsa Verde

Yields 550g

Ingredients

350g Tomatillios cut in half

25g Serrano Deeseeded and roughly chopped

125g roughly chopped and boiled in water for 5 minutes

125g diced and raw white onion

5g garlic clove zested

10g cilantro, chopped

1/2 tsp Salt

Cook serrano, tomatillos, and 125g white onion in 375g water, until translucent

Strain out of water, save water, and blend until smooth. Pour back into pot and cook

for another 10 minutes, use water to make sure the consistency stays the same.

Once cooled add the rest of the raw onion, and chopped cilantro

Oaxacan Pasilla tomatillio salsa

Yields 225g of salsa

Ingredients

100g Pasilla paste

25g garlic cloves

250g tomatillios

Pinch of Salt

Pinch of Sugar

Blister the garlic cloves and the tomatillos using the broiler in your oven, mix in a blender with the paste until desired consistency, and season with sugar and salt

Black Salsa

Ingredients

200g Vegetable oil

40g Dried smoked chipotle - or mecos, deseeded, I like a 50/50 mix

40g Garlic cloves

1 Tbls Piloncillo - Mexican Sugar block, grated or use dark brown sugar

1 Tbls Salt

120g Walnuts

Toast walnuts not for color, just to bring the oils out

Fry the chipotle in the 200g vegetable oil, remove from the oil.

Cook the garlic in the oil for 10 minutes, or golden brown

In a blender, add the chipotle, cooked garlic (no oil), sugar and salt

Add walnuts to the blender and mix.

Add 180-360 ml of the reserved garlic oil, to get the right consistency