Pasilla, Arbol, Tomatillos, Tomato, garlic. First time working with Molcajeta. Had a bit to learn but think it came out really good. Flavors were very unique, I quite liked it, my wife didn’t.
by Dr_Lipshitz_
8 Comments
Dr_Lipshitz_
Pasilla & Tomatillo Salsa
Pasilla, Arbol, Tomatillos, Tomato, garlic. Toasted peppers and garlic in a pan. Steamed the tomatillo and tomatoes. Combined in the Molcajete. Thought I had more process pics but guess this will do.
Got all the peppers from Rico Rico!, would recommend if looking for an online shop.
First time working with Molcajete. Had a bit to learn but think it came out really good. Flavors were very unique, I quite liked it, my wife didn’t.
_totalannihilation
This looks legit.
harleypiper
It looks great! Just out of curiosity, what was it that your wife didn’t like about it?
miller91320
Looks great!
aqwn
This looks good. For a more typical “chips and salsa” style I recommend serranos (or jalapeños for less heat, but you can also use both). When I use dried chiles like guajillo, ancho, or pasilla I tend to make a sauce for a meal so the flavors end up mixing with the meat.
Fuzzy_Welcome8348
I love the consistency of this salsa!
MGC00992
Molcahete is the way. In the salsa world, it crushes the competition.
8 Comments
Pasilla & Tomatillo Salsa
Pasilla, Arbol, Tomatillos, Tomato, garlic. Toasted peppers and garlic in a pan. Steamed the tomatillo and tomatoes. Combined in the Molcajete. Thought I had more process pics but guess this will do.
Basically followed this guys work but didn’t use a blender. https://www.instagram.com/reel/DNgjPtrTOu-/
Got all the peppers from Rico Rico!, would recommend if looking for an online shop.
First time working with Molcajete. Had a bit to learn but think it came out really good. Flavors were very unique, I quite liked it, my wife didn’t.
This looks legit.
It looks great! Just out of curiosity, what was it that your wife didn’t like about it?
Looks great!
This looks good. For a more typical “chips and salsa” style I recommend serranos (or jalapeños for less heat, but you can also use both). When I use dried chiles like guajillo, ancho, or pasilla I tend to make a sauce for a meal so the flavors end up mixing with the meat.
I love the consistency of this salsa!
Molcahete is the way. In the salsa world, it crushes the competition.
Nice molcajete!