Overview

Habanero’s Restaurant Salsa

  • 1 cascabel pepper
  • 1 pasilla pepper
  • 1 catarina
  • 1 tomatillo
  • 2 lemons
  • 2 spoons of vinegar
  • 2 garlic cloves
  • 2 chives
  • Salt to taste

Preparation

  • First, you have to clean the pasilla pepper to remove the “vein”, if want to be more spicy you can remove the seeds, otherwise remove them.
  • After that, use a comal or a griddle to grill the peppers and the tomatillo. The peppers should be grilled 2 and a half minutes or until they are soft,while the tomatillo should be grilled 4 to 5 minutes, moving constantly.
  • After they are done, put the peppers and the tomatillo in the molcajete or in a blender along with the garlic cloves, now you should smash the peppers in the molcajete until it has the consistency between solid and liquid. If you use blender, just blend until it’s liquid.
  • Finally, cut the chives’ stem into little pieces and mix with the spoons of vinegar, the juice of the lemons, and add salt to taste. Serve as and consume.

Habanero Salsa (Spicy)

2 Habaneros pepper 1 bitter orange 2 garlic cloves 1 bunch of coriander

Preparation

  • Toast the Habaneros at open flame for 30 seconds or until you see it begins to show little burn spots, move constantly burn equally.
  • Grill the garlic cloves in a comal for 3 minutes and move constantly
  • After that let it cool for 2 to 3 minutes while you wash and cut the corianders and proceed to add to the molcajete.
  • Then, add the toasted Habaneros and squeeze the juice of the bitter orange. Proceed to smash all the ingredients with the molcajete until you have a semi-liquid consistency.

Tomatillo Salsa

  • Cook tomatillos without shell in boiling water for 5 minutes
  • Blend with chili and half a garlic clove (no need to add acid).

Tocayo’s salsa

  • 1 Jalapeño for 6-8 green tomatoes
  • You can take out take out the seeds and add more jalapeños for flavor, this will add flavor without making it too hot
  • Cilantro, only leaves
  • Salt
  • 1/8th of an onion

Boil water, green tomatoes and jalapeño(s) with salt for around 10 mins until tomatoes change to dark green, do not overcook. Let them cool for a bit and add them to the blender with the raw onion and cilantro, and more salt. Use some of the water where you cooked for a better consistency. After they are throughly blended, pour olive oil slowly. Finish with the juice of half a lime or 1 lime. Add more salt after tasting. Enjoy!