Piquin & Pulque Salsa
- 9 oz greentomatillo (Milpero), well roasted
- 1/3 cup white onion, well roasted and chopped
- 1 clove garlic, roasted in its skin, peeled and finely chopped
- 1 tsp dried Piquín chile, lightly fried
- 1 cup pulque
In a molcajete or blender, grind the fried chile with salt until roughly puréed. Add the pulque and mix until perfectly blended. Add salt to taste.
Serve at room temperature in a sauce boat decorated with the piquín chiles.