Makes 1½ cups
10 fresh green chiles, serrano or jalapeño (See NOTE)
10 tamarind pods
1 clove garlic, peeled
1 sprig of fresh epazote or cilantro
Salt to taste
Boil the chiles and tamarind pods in water to cover. Drain, saving some of the water to thin the salsa if desired. In a molcajete, grind the chiles with the garlic or cilantro. Peel the tamarind pods, remove seeds and veins, and incorporate the tamarind pulp into the chile mixture. If using prepared tamarind pulp, use 10 ounces. Add salt to taste, and thin with water if a looser consistency is desired.
NOTE: This salsa is traditionally made leaving the seeds in the chiles, but the seeds can be removed for a milder taste.
Recipe courtesy of Karen Hursh Graber.
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