The uncooked tomatillos in this green salsa give it a refreshing tart flavor.
- 2 cloves garlic
- 1/4 cup chopped white onion
- 2 jalapeno chiles, stemmed, seeded and chopped
- 1/2 pound tomatillos, husked and chopped
- 2 tablespoons chopped cilantro leaves
Using the tejolote, grind the garlic to a paste in the molcajete. Add the onion and chiles and grind until blended. Add the tomatillos, crushing and grinding until smooth but still chunky. Stir in the cilantro and season to taste with salt. If you don't have a molcajete, put the ingredients in the work bowl of your food processor and pulse until it is smooth, but still chunky. Serve the salsa in the molcajete, with freshly fried tortilla chips.