Salsa Verde Molcajete

1. In a large stock pot add the tomatillos and boil until soft about 10-15 minutes.
2. Add the Poblano, Serrano, Onion, and Garlic to a baking sheet and broil until charred.
3. Place both kinds of peppers in aluminum foil, under a dish rag, or in a container with a lid so they continue steaming for 5 minutes.
4. Using gloves peel the charred skin off of the Poblano and Serrano peppers and peel the skin of the garlic.
5. Add all the peppers, onion, and garlic to a food processor pulse until combined.
6. Add the tomatillos and pulse for another 2 minutes.
7. Add the Salt, cilantro, Mexican oregano, and lime then pulse for 1 minute to mix.
8. Taste and adjust seasoning. Then enjoy.

Note: For Salsa Verde, it’s actually best to keep the charred skin on the peppers and tomatillos after broiling. Here’s why: * Flavor: The charred skin adds a smoky depth to the salsa, which is characteristic of authentic Mexican salsas. Removing the skin would take away some of this smokiness. * Texture: Blending the charred skin along with the other ingredients provides a richer texture and slightly darker color, enhancing the salsa's rustic look. Using a molcajete (a traditional Mexican mortar and pestle) to make Salsa Rojo or Salsa Verde is a fantastic way to enhance both the texture and flavor of your salsa. The stone grinding method releases oils and flavors in a way that blenders or food processors can’t quite match, giving you a truly authentic experience.