Homemade Salsa Pecante (Print version)
Smoky, fiery salsa pecante made with charred tomatillos, serrano and jalapeño peppers, garlic, and fresh lime. Ready in about 25 minutes.
# Ingredients:
For the salsa
01 -
8 medium tomatillos (about 12 oz / 340 g), husks removed and rinsed
02 -
3 serrano peppers, stems removed
03 -
2 jalapeño peppers, stems removed
04 -
4 garlic cloves, unpeeled
05 -
1/2 medium white onion, cut into 2 wedges
06 -
1 cup (25 g) fresh cilantro leaves and tender stems
07 -
2 tablespoons fresh lime juice (about 1 lime)
08 -
3/4 teaspoon fine salt, plus more to taste
09 -
1 to 2 tablespoons water (optional, to thin)
# Instructions:
01 -
Set a cast iron skillet or comal over medium-high heat and let it get fully hot, about 2 to 3 minutes. No oil.
02 -
Add the tomatillos cut side down, whole serranos, jalapeños, garlic cloves, and onion wedges. Cook, turning occasionally, until everything blisters and darkens in spots, 8 to 12 minutes. The tomatillos should soften and turn army green. Remove each piece as it finishes.
03 -
Transfer the charred serranos and jalapeños to a zip-lock bag or a bowl covered with plastic wrap. Seal and let them steam for 5 minutes, then rub off and discard the loosened skins.
04 -
Squeeze the roasted garlic out of its papery skin. Roughly break apart the charred onion wedges.
05 -
Add the tomatillos, peeled chiles, garlic, onion, cilantro, lime juice, and salt to a blender. Blend on high for 30 to 45 seconds until smooth with a bit of texture. Taste and adjust salt and lime. Add water one tablespoon at a time if it needs loosening.
06 -
For a deeper, slightly less acidic flavor, pour the blended salsa into a small saucepan and simmer over medium heat for 5 minutes, stirring once or twice. Cool before serving or refrigerating.
# Good to know:
01 -
Best served at room temperature or slightly warm, not cold from the refrigerator.
02 -
Remove seeds from the chiles before blending for a milder, more family-friendly heat level.