Salsa de la Sierra Recipe | Rare Oaxacan Chile de Onza

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Green tomatoes provide a similar tangy flavor.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serrano peppers offer a similar heat level.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley adds freshness without overpowering.

Cut Roma tomatoes and white onion in half and place them in a pot.

Add a little bit of water to the pot and cover it to cook.

Remove seeds from morita and chile arbol using scissors.

Toast the chiles on a comal until fragrant and slightly colored.

Once the tomatoes are tender, add the toasted chiles to the pot.

Cover the pot and let the mixture simmer for about 2.5 minutes.

Prepare an ice bath to cool the mixture down quickly after cooking.

Rough chop the cilantro to reduce fibrous texture before adding it to the salsa.

Use a slotted spoon to transfer the cooked ingredients to a blender, leaving excess water behind.

Add chicken bouillon, raw garlic, and rough chopped cilantro to the blender.

Blend until desired texture is reached, adjusting with more water if necessary.

Taste and adjust seasoning with citric acid and salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary