Part three of an interview with Nopalito co-chefs Gonzalo Guzman and Jose Ramos. Read the first part here and the second here.
Staying true to homestyle, seasonal, authentic Mexican food is at the heart of Nopalito's operation. As such, Nopalito doesn't serve chips and salsa while you're waiting for your food, because it's not something restaurants do in Mexico either.
That said, Nopalito's co-chef, Gonzalo Guzman, acknowledges that this tomatillo salsa goes "really well" with chips. But he still pushes for it to accompany green enchiladas or even better, a pork stew.
Tomatillo Salsa
1 1/2 cups of water
15 tomatillos, peeled and washed
2 garlic cloves, peeled and left whole
8 serrano chiles, stems removed and left whole
1 cup diced yellow onion
1 bunch fresh cilantro, chopped
Bring the water, tomatillos, garlic, and chiles to a boil over high heat. When the tomatillos turn brown, remove pot from heat and let cool slightly. Throw everything into a blender or food processor and pulse, stopping before it becomes too smooth. The texture should be somewhat chunky. Refrigerate.
When salsa is cold, add the fresh onion and chopped cilantro. Season with salt to taste.
