Salsa 1: chile the arbol with ginger
4 small tomatillos
2 handfuls of chile de arbol
1 chile guajillo
Half a small red onion
3 garlic cloves
1 small piece of pork fat
Chunk of ginger
1 tablespoon of sesame seeds
1/4 cup of New Glarus Kid Kolsch
1/2 tablespoon of salt
1/2 tablespoon of chicken buillon
1 packet or coreander/tomato sazon
I charred the tomatillos, pork fat and onion in vegetable oil. Then I introduced the garlic, let it brown, and toasted the chiles a bit. Toasted the sesame seeds. Added the beer, cooked veggies down further. Added all ingredients to the blender, including the salt, buillon, sazon, 1 cup of water and ginger.
In the same pan, I cooked some pork in a separate sauce (that I didn’t document properly). I left all of the crispy bits in the pan, added more oil and introduced the following:
Salsa 2: Milder with seared pork bits
6 tomatillos
2 plum tomatoes
1 small red onion
2 jalapeños
3 garlic cloves
3 chiles de arbol
3/4 can of Modelo
3/4 tablespoon of salt
1/2 tablespoon of buillon
1 packet of achiote sazon
Just like before, tomatillos, tomatoes, onion and jalapeños were seared and roasted. Then I browned the garlic, and toasted the chiles de arbol. I then introduced the beer and let it all cook down until the vegetables were easy to break apart with a wooden spoon. Added everything from the pan into the blender, along with salt, buillon, and sazon.
Salsa 1 has a lot of heat. The ginger really brightens it up. Great for tacos in small quantities. Salsa 2 is milder but very flavorful. Very savory.
by Appropriate_Try_9946