How to Make Mexican Caviar Cowboy Salsa

Mexican Charred Tomatillo Salsa

Cover and chill until serving time.

Recipe Summary Mexican Charred Tomatillo Salsa

This delicious Mexican salsa (Salsa martajada de tomate verde) is made with fresh tomatillos, chiles de arbol, and garlic. Everything is chargrilled till blackened, imparting a smoky flavor that makes this salsa so special. Serve with tortilla chips, or as an accompaniment to your favorite Mexican meal.

Ingredients | Mexican Caviar Cowboy Salsa

2 pounds fresh tomatillos, husks removed

10 dried chile de arbol peppers

2 cloves garlic, unpeeled

salt to taste

Directions

Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.

Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

The chiles and garlic will finish before the tomatillos, so remove them once they are charred. I use a fair amount of salt in this salsa.

Info | Mexican Caviar Cowboy Salsa

prep: 15 mins cook: 11 mins total: 26 mins Servings: 8 Yield: 8 servings

TAG : Mexican Charred Tomatillo Salsa

Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Salsa Verde Recipes,