This recipe is a slight modification from one of my new purchases–Mexico: the cookbook, which is an anthology of Mexican cooking. I am just digging into it this week for the first time. The book, which is written by Margaritas Carrillo Arronte features more than 600 authentic traditional recipes that are intended to be accessible for any home cook.
Flipping through the pages of the book, I was impressed by the number and variety of each type of food. Arronte has compiled so many variations of all of the classics (I counted 24 different salsa recipes), that it is possible to use this book as your bible and study guide for Mexican cooking to understand the various cooking techniques used throughout the region and to get a grasp of the unique flavor combinations that you might be able to transform into something new and delicious.
For my recent Mexican Dinner Party, I set out a duo of dip and salsa that primed everyone for some delicious crab quesadillas. The salsa, I made modifying one of Arronte’s recipes. I used two serrano peppers, which I found made it too spicy for most of the gringos the day of. By the second day, the spice had calmed down a bit. If you are scared of spice. Try 1 pepper for medium spicy or none for a very mild and smooth salsa.
- Serrano Peppers (1 for medium; 2 for hot; 0-1/2 for mild)
- 1 Medium/Large Onion (chopped in half)
- 1 Clove Garlic
- 7 Tomatillos
- 3 Tomatoes
- Salt (to taste)
- Pre-heat the oven to 500 F
- Place all ingredients into a large dutch oven and roast with the lid off for 50-60 mins.
- Remove from the oven.
- Peel the skin off of the tomatoes/tomatillos
- remove the stems from the peppers.
- Combine the vegetables in the food processor and...process. This isn't a chunky salsa. It's a more traditional consistency like a puree almost que es muy bueno! me gusta 😉