This is another of those recipes that abound in the Mexican recipe book, that are little known but they form part of the richness of the Mexican gastronomy.
The big difference that this salsa has with many others is that wild tomatillos are used, this means that they are 100% natural and they have not suffered any genetic alteration. As you can see it is an organic salsa and to make it more special an autochthonous chili from Chiapas is used, the Simojovel pepper. This chili is of small size, it has a reddish color, its shape is conical and it is very spicy. The name that was given to the chili is because it comes from the municipality of Simojovel, Chiapas.
The recipe doesn’t require many ingredients and the salsa that is obtained is spicy with a precise acidic touch. It is a wonderful preparation to put to typical dishes of the Chiapanecan cuisine like the tamales or the ciguamonte.
About the Recipe
The preparation of this recipe has a low difficulty level.
Preferably use wild tomatillo in the salsa because they have more flavor. These tomatillos are small and they don’t have as much color as the regular tomatillos.
If you don’t find the wild tomatillos they can be substituted for regular tomatillos.
The original recipe is prepared with Simojovel pepper and surely you won’t find it. But don’t worry because they can be substituted for 4 arbol peppers (.7 oz).
The preparation time is of 10 minutes.
The recipe yields 2 cups of salsa.
12 Wild Tomatillos (1.1 lbs)
4 Simojovel Peppers (.5 oz)
1/2 Onion (2.6 oz)
2 tablespoons of Lard
1/2 tablespoon of Salt
1 Cutting Board
Remove the veins and the seeds of 4 Simojovel peppers, upon completion put them in a blender.
If you leave the veins and the seeds of the chilies your salsa is going to be very spicy, as you prefer.
Also add in the blender 12 wild tomatillos.
Blend very well the ingredients, then reserve.
Finely chop 1/2 onion and reserve.
Melt in a saucepan over medium heat 2 tablespoons of lard.
Incorporate in the saucepan the onion that was minced and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
Add in the saucepan:
The Mixture that was blended.
1/2 tablespoon of Salt.
Mix the saucepan ingredients and bring the wild tomatillo salsa to a boil over high heat.
When the tomatillo salsa boils reduce to medium heat and cook it for about 5 minutes, until it acquires a more intense color; stir occasionally.
Tip: If you ever prepare tamale dough, put to it a little of this salsa so it has more seasoning.