17.04.2012 - 21.04.2012
My Mexican husband always complains about the green salsa on green enchiladas. There's never enough, and it's never spicy enough. In Cuernavaca, you're not likely to get very spicy food (at least in my experience) at popular, touristy restaurants because (they think) foreigners just can't handle the heat. I beg to differ. But if you want to start sweating and cleaning out your sinuses, you're going to have to find a hole in the wall comida corrida where the locals go.
I've spent the past 4 years of our relationship trying to learn to make the a green salsa that is at least better than the artsy cutesy restaurants downtown, and while I always mess up some part of the process, I figured I'd share the recipe so you can start learning to perfect it as well. The fun thing with salsa is that you can always add more or less ingredients- more chile, less salt; more onion, less water. Play around to find the combination that's right for you. Provecho!
You will need (for 4 people):
1 kilo of green tomatoes
1 big white onion
4 serrano chilies
2 cuaresmeño chilies (more chilies = more spice!)
Salt to taste
A splash of canola oil or your choice of cooking oil
Peel off outer paper skin on green tomatoes. Wash all veggies. Some people in Mexico actually use sop to wash their veggies. Green tomatoes usually have lots of dirt on them anyway, so scrub well. Fill up a large pot with water and put it on the stove to boil. When it’s about to boil, add tomatoes, chilies and a few slices of white onion. You can also add a little salt, too. When the green tomatoes have turned a darker, murkier color green, they are done. Let cool.
Put tomatoes, onion slices, and chilies in the blender. Chop up a few more slices of raw onion, and toss these as well. Add some of the water from the pot, or use purified water. This part is crucial- if you add too much water, your salsa will be runny and tasteless. If you add too little water, your salsa will be chunky and thick. Start by adding a little water. You can always add more water later. Blend ingredients, adding salt to taste.
When you’re happy with the taste of the salsa (not too spicy, not too bland), pour it into a frying pan with a little cooking oil. Heat salsa to a slow boil. From this step, you are ready to use your salsa for enchiladas or other Mexican dishes, or just in a bowl with tortilla chips.