Miltomato sauce with a splash of mezcal and chicatanas
You will find this miltomate sauce to be your next favorite salsa. We recommend it to accompany tostadas, tlacoyos, morning eggs, and grilled meat.
Among the many varieties of tomato that can be found on the American continent, the miltomate, also known as tomatillo, is one of the most used in Mexican cuisine. It has an intense green color, which hardly changes as it ripens, and is characterized by the thin leaves that cover it. This miltomate sauce will be your next favorite salsa. Good with tostadas, tlacoyos, morning eggs, and grilled meat.
Miltomato sauce with mezcal and chicatanas
1/2 teaspoon of grain salt
100 grams of onion
1 large garlic clove
2 coastal chiles
20 pieces of chicatana ants
30 ml of mezcal
400 gr of miltomate (green tomato can be substituted by common tomato)
In a very hot skillet, roast the onion, garlic, and green tomatoes previously washed and peeled. Remove from the comal and roast the chiles, taking care, not to over roast them, and remove seeds and stems.
Add the salt in the molcajete and the garlic, grind to a paste, add the onion and repeat the procedure, then the chopped chiles and the chicatanas. Add the mezcal and continue grinding. At last, add the tomatoes and continue grinding. Verify salt level.