Molcajete Salsa Verde

Ingredients

• 6 tomatillos, husked, rinsed and cored
• 1-2 jalapeños (or 1 serrano for more heat)
• 3 garlic cloves, unpeeled
• 1/4 white onion, cut into thick wedges
• 1/4 cups fresh cilantro (stems fine)
• 1 lime, juiced
• 1/2-1 tsp Maldon sea salt

Steps

Char the vegetables: tomatillos, chiles, garlic cloves (unpeeled), and onion on a dry cast iron pan. Works on the stovetop or also with the pan over charcoal.

Char until the tomatillos are blistered and softened but not collapsing — you want dark spots, not mush. The garlic should be soft inside. Turn everything once or twice for even charring.

I found that the onion was hard to grind in the molcajete and ended up as unpleasantly large chunks. Might be better chopped before adding…

Once cool enough to handle peel the garlic. Remove stems from the chiles — keep the seeds if you want more heat. Everything else goes in as-is.

Grind 1/2 tsp salt, the garlic and chile into a coarse paste.

Add the tomatillos and onion wedges one or two at a time, grinding and folding as you go. You’re aiming for a chunky, slightly rough texture — not smooth. The molcajete should look full and rustic.

Fold in the cilantro then squeeze in the lime juice. Taste and adjust salt. Let it sit for 5–10 minutes before serving.

Nutrition

Estimated, per serving

• Servings: 12
• Serving size: ~2 tbsp
• Calories: 14
• Protein: 0.4 g
• Carbs: 3 g
• Fat: 0 g
• Saturated fat: 0 g
• Fiber: 1 g
• Total sugar: 1.5 g
• Sodium: 144 mg