Bricklayer's salsa (salsa de albaniles)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, peeled and quartered |
| 2 | smalls | Garlic cloves, peeled |
| 1½ | teaspoon | Salt or to taste |
| 1 | cup | Cilantro, minced |
| 4 to 6 fresh serranos chilies -=OR=- | ||
| 2 or 3 jalapenos, stemmed and roasted whole | ||
| 1½ | cup | Tomatillos, husked, roasted or broiled in water |
| 1/3 to 1/2 cup water | ||
| pinch | Sugar | |
| 1 | teaspoon | Salt or to taste |
| 8 | Sprigs fresh cilantro, chopped | |
| ¾ | cup | White onion, peeled and minced |
Directions
Add onion, garlic and salt to a mortar or food processor. If using a mortar, grind well. If using a processor, pulse once very quickly.
It is very important not to overporcess or the texture of the salsa will suffer. Add minced cilantro and pulse again, very quickly. Add chilies, tomatillos and water and pulse again. Season to taste.
Garnish with chopped cilantro and onion. To prepare without a mortar or processor, mince all ingredients extremely finely and combine.