SALSA - Mac's Mexican Salsa

Mac Robertson

This recipe came from the ranch of Mac's compadre "Nano" Rodriguez, Sabinas, Cuahuila, Mexico. To really get into making authentic salsa you need a "Molcahete." You probably don't have one so use a blender. If you want to see what a "Molcahete" looks like there is one on page 203 of the 1985 "Southern Living Annual Recipes" book.

1 bunch of fresh Cilantro

about 6 Jalapeneo peppers

about 4-6 Serrano peppers

about 6 Tomatillos

about 6 Tomatoes

1 onion

salt

Use a 2-3 quart pot, wash all ingredients. Put Jalapeneo and Serrano peppers in pot cover with about 1 " water and boil until soft. Break off stems and put into blender. Do not grate yet. Using same water if preferred, place tomatillos into pot and boil until soft, add more water if needed, when tomatillos start to get soft add the tomatoes. When the tomatoes are ready the skin will split. Put tomatillos and tomatoes into blender and grate until blended. If the mixture is too much for the blender, do a little at a time and then stir all together in a large bowl. Finely chopped onion and add to mixture. Chop the top leafy part of the Cilantro and add to mixture. Season to taste with salt. If the salsa is to hot for your taste cut it down by cooking more tomatillos and tomatoes and adding to mixture. If you want it hotter cook more jalapeno and serrano peppers and add to mixture.