Salsa de Xoconostle

This recipe won third place in the 2018 Sassiest Salsa Contest, sponsored by Mama Linda Tomatoes. It is from Victor Manuel Arellano of Tolotzin Restaurant in Chicago, Illinois

1 lb. tomatillo verde

1/2 lb. Mama Linda Chopped Tomatoes

8 chiles de árbol

2 cloves garlic

2 guajillo chiles

1 shot of mezcal joven

1/2 t. Mexican oregano

6 xoconostles (cactus fruit)

Sea salt to taste

     Boil the tomatillo verde, chiles de árbol, garlic and chiles guajillo in 1 liter water until soft.

Let cool. Roast the xoconostles and discard the seeds. In a blender combine all the ingredients except the mezcal joven.  Add salt to taste. Add the mezcal.

      This salsa is from the state of Guanajuato Otomi community. Use with any meat or vegetables.