Roxy15
New member
I made this yesterday and we really liked it. I made 1 batch and it didn't make alot of Salsa so I made another batch.
Use amount of salt, garlic and water you prefer..depending on how thick you like your Salsa. This is what I used, these green tomatoes are a little more expensive, but a Mexican lady who was at the grocery store..recommended these tomatoes.
Salsa:
10 Diablo’s Tomatillo Milpreo-(Green Tomatoes)
8 Chile De Arbol
1/4 Tsp. Salt
3 Garlic Cloves
1/8 Cup Bottled Water
Put cast-iron skillet on the stove; turn up burner to get the iron-cast skillet real hot.
Peel the green tomatoes; rinse.
Remove the stems off of the Chile de Arbol.
Place green tomatoes and Chile de Arbol in hot iron-cast skillet.
Burn the tomatoes and Chile de Arbol a little by moving them around with a spoon.
The Chile de Arbol will burn much quicker than the green tomatoes, so remove them first.
When the green tomatoes are a little burnt, put them in a blender along with the Chile de Arbol, 1/4 Tsp. salt, 3 cloves garlic and 1/8 cup bottled water.
Once salsa if blended, you can put it in a serving bowl and serve with Tortilla Chips/Mexican Food, etc...or you can put it in a covered serving bowl and refrigerate a few hours.
***This is a green salsa. however, if you refrigerate it for a few hours, it turns more into a red salsa.
Use amount of salt, garlic and water you prefer..depending on how thick you like your Salsa. This is what I used, these green tomatoes are a little more expensive, but a Mexican lady who was at the grocery store..recommended these tomatoes.
Salsa:
10 Diablo’s Tomatillo Milpreo-(Green Tomatoes)
8 Chile De Arbol
1/4 Tsp. Salt
3 Garlic Cloves
1/8 Cup Bottled Water
Put cast-iron skillet on the stove; turn up burner to get the iron-cast skillet real hot.
Peel the green tomatoes; rinse.
Remove the stems off of the Chile de Arbol.
Place green tomatoes and Chile de Arbol in hot iron-cast skillet.
Burn the tomatoes and Chile de Arbol a little by moving them around with a spoon.
The Chile de Arbol will burn much quicker than the green tomatoes, so remove them first.
When the green tomatoes are a little burnt, put them in a blender along with the Chile de Arbol, 1/4 Tsp. salt, 3 cloves garlic and 1/8 cup bottled water.
Once salsa if blended, you can put it in a serving bowl and serve with Tortilla Chips/Mexican Food, etc...or you can put it in a covered serving bowl and refrigerate a few hours.
***This is a green salsa. however, if you refrigerate it for a few hours, it turns more into a red salsa.
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