- 1 garlic clove, peeled
- 2 oz fresh green serrano chile, well roasted and stemmed
- 1/3 cup white onion
- 1 ¼ teaspoon salt
- 1 pound well roasted tomatillos, peeled
- 2 teaspoons cilantro leaves, finely chopped
- 2 teaspoons mint leaves, finely chopped
Grind the garlic, onion and salt in the molcajete or blender into a paste, add the tomatillos. Grind until the mixture is coarsely puréed or to taste. Add the cilantro and mint. Mix then season to taste with salt.
Serve in a sauce boat at room temperature.
This sauce can be kept in a refrigerator for three days.