Please tell me someone can help me recreate this at home. It was so good. Anyone know the name of it? Or could tell me some information about the ingredients…
by PermitParticular3169
10 Comments
5head3skin
Looks great and a lot of what I strive for. My problem is, when I mix it this hard (which is the consistency that I like) the chili seeds doesn’t survive. Perhaps they add the chilis in the late stages of mixing?
super-stew
How are you gonna ask for us to tell you what’s in it if you won’t even describe how it tastes?? There’s tomatillos and chilis in it haha.
ZombieLizLemon
It looks a lot like my favorite salsa from a local Mexican restaurant. My best guess is salsa verde mixed with chiles de arbol. I keep meaning to ask, but our server was busy last time we were there.
This is salsa verde. Likely has tomato verde, onion, cilantro, posible garlic. It also has dried chili. Judging by the size of the seeds, it’s chipotle, which is dried jalapeño.
TKJ
Mine looks identical. 10 tomatillos, 1 Roma tomato, 5 dried arbol chilies, 4 garlic cloves in their skin.
Cut tomatillos and tomatoes in half. On a half size sheet tray covered in parchment paper, broil at high until charred, almost 10 minutes. Let cool.
In a frying pan over medium high heat, toast arbol chilies until they darken in colour, a couple of minutes max. Remove from heat and add to a small bowl with hot water. (Hold chilies under water using a bowl or something.)
Add the garlic cloves to the frying pan and heat until the skin blackens, about 10 minutes. Remove and remove skin.
Add dried chilies, 3 tbsp chili soaking water, garlic, tomatillos and tomato to a blender. Blend until smooth.
10 Comments
Looks great and a lot of what I strive for. My problem is, when I mix it this hard (which is the consistency that I like) the chili seeds doesn’t survive. Perhaps they add the chilis in the late stages of mixing?
How are you gonna ask for us to tell you what’s in it if you won’t even describe how it tastes?? There’s tomatillos and chilis in it haha.
It looks a lot like my favorite salsa from a local Mexican restaurant. My best guess is salsa verde mixed with chiles de arbol. I keep meaning to ask, but our server was busy last time we were there.
Molcajate salsa?
roasted tomatillo salsa, garlic, de arbol, Salt, pepper, lime. Possibly jalapenos/chipotle
How would anyone know anything about it when we don’t know where it came from?
tomatillos, chile de arbol, the stringy texture makes me think it was made in a molcajete
This looks almost identical to the roasted tomatillo salsa I make.
https://www.seriouseats.com/charred-salsa-verde-tomatillo-salsa is a solid base recipe that you can tweak. I’ve made variations where I also roast tomatoes, or I rehydrated some guajillo and California chilis.
This is salsa verde. Likely has tomato verde, onion, cilantro, posible garlic. It also has dried chili. Judging by the size of the seeds, it’s chipotle, which is dried jalapeño.
Mine looks identical. 10 tomatillos, 1 Roma tomato, 5 dried arbol chilies, 4 garlic cloves in their skin.
Cut tomatillos and tomatoes in half. On a half size sheet tray covered in parchment paper, broil at high until charred, almost 10 minutes. Let cool.
In a frying pan over medium high heat, toast arbol chilies until they darken in colour, a couple of minutes max. Remove from heat and add to a small bowl with hot water. (Hold chilies under water using a bowl or something.)
Add the garlic cloves to the frying pan and heat until the skin blackens, about 10 minutes. Remove and remove skin.
Add dried chilies, 3 tbsp chili soaking water, garlic, tomatillos and tomato to a blender. Blend until smooth.
Refrigerate for an hour before serving.