Recipe for Bricklayer's Salsa (Salsa De Albaniles)


1 medium onion, peeled and quartered
2 small garlic cloves, peeled
1 1/2 teaspoon salt or to taste
1 cup cilantro, minced
1 4 to 6 fresh serranos chilies -=; or=-
1 2 or 3 jalapenos, stemmed and roas; ted whole
1 1/2 cup tomatillos, husked, roasted or bro; iled in water
1 1/3 to 1/2 cup water
1 pinch sugar
1 teaspoon salt or to taste
8 sprigs fresh cilantro, chopped
3/4 cup white onion, peeled and minced


Add onion, garlic and salt to a mortar or food processor. If using a mortar, grind well. If using a processor, pulse once very quickly. It is very important not to overporcess or the texture of the salsa will suffer. Add minced cilantro and pulse again, very quickly. Add chilies, tomatillos and water and pulse again. Season to taste. Garnish with chopped cilantro and onion. To prepare without a mortar or processor, mince all ingredients extremely finely and combine.

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