Salsa Verde Molcajete

Directions

1. 1
   Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan).
2. 2
   Turn often so as not to burn.
3. 3
   When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky.
4. 4
   Add salt or soup mix to taste.
5. 5
   Olive oil can be added if you like, but is not necessary. Cilantro can be added as well.
6. 6
   A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients.