4-6 large tomatillos (enough to fill a large cereal bowl)
8 piquin peppers
1 clove garlic
1 half red onion
Boil tomatillos with about 1/5th a teaspoon of sugar for about an hour or until soft enough that the skin breaks when pressed by a spoon. Let cool to allow for extra mushiness and then cut up into small chunks. In large frying pan, add a drizzle of olive oil and the peppers, onion and garlic, minced. Cook until seeds begin to pop (or oil browns a little). Toss tomatillos in for about 2 or 3 minutes, tossing constantly until everything is well mixed. Add a sprinkle of salt.
Puree in blender
Serve at room temperature or warmed up, NEVER cold
5 large red tomatoes
1 to 2 Habaneros (depending on how tolerant you are)
generous handful of equal parts shelled sunflower and pumpkin seeds
handful of cilantro
1 quarter yellow onion
Boil tomatoes until soft, as above. Cut into chunks and mash a little bit to save yourself some time.
In large pan, cook seeds in canola oil until oil turns dark brown and smokes lightly. Remove from heat before it smokes too much and let settle for a few minutes until cool. Remove seeds/oil from pan into sturdy metal bowl or mortar. Preferably you want to mash them up in a mortar, but using the underside of a large sturdy spoon works, too.
Heat pan again with fresh oil, add onions, some cilantro and diced habaneros, let cook lightly until onions start to turn clear. Do not let the steam get in your eyes. Add tomatoes, a tablespoon of soy sauce, cook for about 3-4 minutes.
Pour two shots of tequila, drink one.
Pour second shot of tequila into blender, add tomatoes, seeds, onions and everything else. Puree until liquid.
Best served room temperature or slightly warm, NEVER cold
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