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.

Step 1:

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.

Step 2:

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.

Step 3:

Peel one garlic clove and begin pressing down on it with your tejolote (pestle) extracting the juices therefore creating a paste.

Step 4:

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.

Step 5:

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.

Step 7:

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!