Hello, here is a super spicy green chili or chile. This is more adult-friendly, but you will catch my 4 year old dip her chips in this one and run to drink water, so you never know. I do have a Vitamin and my chilies come out great, but there is nothing compared to authentic molcajete chili.
Cook your tomatillos and serranos. You can place them in the oven wrapped in foil paper with a bit of olive oil or, this is what I did, place them on top of the cast-iron comal with a little bit of olive oil and cook until you see the color change from bright green to dark-hunter green. You will usually see the juices begin to run out of the tomatillo.
Salt your molcajete (mortar) with 1/2- 1 teaspoon of salt. The reason I am providing different measurements is because if you are going to eat them with salty chips, you may want only 1/2 a teaspoon, but if you are not, then perhaps 1 full teaspoon. At home, I’m trying to watch the salt, therefore I always undersalt everything.
Peel one garlic clove and begin pressing down on it with your tejolote (pestle) extracting the juices therefore creating a paste.
Add your onion. I cut 1/3 cup of onion. You can add more if you’d like. Press down, yes it is a work out–you should see my guns–grrr. . .until you create a garlic-onion paste.
Add two serrano chilies, once ready, and begin pressing down until well incorporated. I will tell you that this may burn your eyes. Be careful.
Step 6: Add your tomatillos–one by one, but be careful. I made 4, varying in size. You don’t want to press down hard and have hot juices jumping out at you and, perhaps, burning you. Begin slowly.
Add Cilantro. I added about 1/3 cup of cilantro. Press down carefully.
Step 8: Enjoy!
This is super delicious, especially if you can get the kids to help. See, I have Sarah doing all the hard work for me!
You can even add them to home made Chicken or Carne Asada Nachos. Mmmmm, yummy!