- 7-10 tomatillos, rinsed. Keep the husks on (but if you bought them with the husks off, it’s ok too)
- 1-2 jalapeños
- 1 clove garlic salt, to taste
- Roast the tomatillos and chiles. This can be done stove-top, using a comal or griddle, or in the oven.
- When the tomatillo husks are blackened and you can feel that the fruit is cooked, remove them from the comal. Remove the husks and any deeply blackened skin; typically it is best to keep a bit of the burn on the tomatillo.
- When the jalapeños are blackened, remove them from the comal and let them cool for 10 minutes before removing the skins. Optional: remove the pith (the white part of the inner chile that holds the seeds in place)
- Using the molcajete, start by grinding the garlic clove with salt. When the garlic is well ground, add the chiles and grind until the seeds start to break up. Add the tomatillos, one or two at a time, and grind everything together until broken up.