After a lifetime of only cooking the vietnamese food I ate at home, I started making "Mexican" food from scratch in january!
Ingredients:
4+ whole serranos
3+ peppers worth of sliced jalapenos that I took home from some Thai restaurant (obviously just use regular whole jalapenos)
1/2 bulb of garlic, peeled and separated
1/2 a regular onion, sliced in quarters (for me, it was just 1/4 of the biggest onion I've ever seen)
14 tomatillos, dehusked
Salt, oil, cumin
30 sprigs of cilantro (once you cut it up, it won't look like you even had 5 sprigs to begin with)
A big squirt of lime
Tossed all the peppers and aromatics in oil and seasoning, baked at the highest setting on the oven until they're at least browned (go further as you prefer)
Crush in a molcajete in the order of what would be the most annoying to the least annoying to crush once you start getting some liquid. I did garlic > peppers > onions > cilantro > tomatillos for this batch, but I wish I did garlic > onions > peppers > cilantro > tomatillos
Crush, crush, crush, and eat! Sometimes I have smaller peppers (or sliced peppers) that will definitely get fried if I put them in too early, so I put them in later. It always comes out good 😊👍🏻 the more peppers you use, the better. When serranos and dried chilies are on sale, it's the best.
Salsa oxidizes to a dark green after about 3 days if you just leave it in your molcajete in the fridge. Doesn't change the flavor significantly, but a possibly useful heads up
by Jeltinilus