Si esta receta no es igual que la de tu abuelita, está bien… *if this recipe is not the same as your grandmothers, that’s okay…*
This “recipe” is quite simple to make and the margin of error is very low which I’m a big fan of. I also highly recommend you customize this to your liking and play around.
Also- regulate the spices levels according to your tolerance. Some of my friends don’t dig heat as much as me so I tried to keep this as palatable & balanced as possible. Spice is dope but not so dope when you’re eating it alone…
In a baking sheet, just place your peeled, quartered or sliced garlic, onion, tomatillos, tomatoes & chilis. Make sure to deseed your dry chilis. Drizzle everything with oil, sprinkle a heavy pinch of salt and place under your broiler until soft and charred.
Remove from your oven and immediately hit it with the juice of one orange.
In a blender, or ideally a Molcajete, add a pinch of coarse salt and one raw garlic clove, then begin blending or grinding. If using a Molcajete, begin by grinding down the more dense ingredients and work your way up to the softest.
Then finish off your salsa by adjusting your seasoning and adding cilantro and lime juice to taste. Buen Provecho!
