RECIPE: Salsa Verde Asada / Roasted Green Salsa
Cooked Salsa Verde Asada
Salsa verde, that vibrant green condiment, is a staple in Mexican cuisine. But take it a step further and roast your ingredients on a clay comal, and you'll unlock a whole new dimension of flavor. This simple technique coaxes out a symphony of tastes that will have you rethinking your salsa game.
As the ingredients roast, watch for those telltale char marks. They're not just for aesthetics – they're where the smoke works its magic. Each char adds a touch of smokiness, a hint of ancestral campfire, that infuses the salsa with a depth of flavor you won't find in a raw version. But don't worry, the smoke isn't overpowering. It's a gentle whisper, a smoky kiss that complements the bright acidity of the tomatillos and the kick of the jalapenos.
Ingredients:
10 medium tomatillos, husks removed
2 jalapenos
2 cloves garlic
1 slice white onion
Salt to taste
Instructions:
Heat your clay comal over medium heat.
Place tomatillos, jalapenos, garlic, and onion on the comal. Cook, turning occasionally, until nicely charred on all sides. (This adds the smoky magic!)
Once charred, transfer ingredients to a blender.
Blend until you reach your desired consistency - chunky or smooth, it's up to you! Add a small amount water if the salsa seems a bit too chunky.
Season with salt to taste.
Green Jalapenos and Tomatillos in their husks
Products Featured:
These comales come from the village of San Marcos de Tlapazola in Oaxaca, Mexico. Artisans create the unique black spots during the firing process, caused by the sticks and branches that are seared to the surface of the comal. The style is typical of Oaxaca, a strong red colored ceramic with spots or manchas. The sloped edges of the clay griddle are perfect for toasting chiles and spices for a Oaxacan mole. The hand of the maker can be seen in the surface of the comal and each piece is unique. The underside of the comal is porous for maximum heat distribution.
Can also be used as a gorgeous serving platter or plate.
Poctli recommends the comal be treated with cal before use.
The diameter is approximate, each comal is slightly different as they are handmade but will be as close as possible to the option chosen. Each comal will have small cracks, indentations or scratches in the surface and may contain small traces of mica in the ceramic
Handmade from lead-free clay
Can be used on stovetop or direct flame on an open hearth
This handmade ceramic bowl is from from Santa María Atzompa, Oaxaca by the artisan Francisco, whose signature you can see on the underside. The hand of the maker can be seen in each piece and the smoking affects each bowl differently, some being a deep black to a light earthy brown. Unglazed and lead free, this is a distinct way to serve your cooking.
Dimensions: 6" Diameter, 4” Height