Salsa Verde Molcajete

1. Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan).

2. Turn often so as not to burn.

3. When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky.

4. Add salt or soup mix to taste.

5. Olive oil can be added if you like, but is not necessary. Cilantro can be added as well.

6. A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	0	0	0	0
cilantro	0	0	0	0
Garlic Clove	1	0	0	0
habanero pepper	1	0	0	0
tomatillo	4	0	0	0