Comments on: Salsa de Tomatillo con Chile de Árbol from the World’s Premier Culinary College

By: BuckeyeChef

BuckeyeChef — Mon, 26 Oct 2009 19:48:21 +0000

Thanks Chef, that was very nice.

By: angelicaz1

angelicaz1 — Mon, 26 Oct 2009 18:58:59 +0000

Thanks for the tip of how to cure the molcajete. You saved my husband’s teeth Lol!

By: Shirviu

Shirviu — Mon, 26 Oct 2009 18:18:58 +0000

I think the thicker one is more appealing to me. (: Thanks for the tips!

By: mrscookgardnerplus

mrscookgardnerplus — Mon, 26 Oct 2009 17:59:21 +0000

I do a different version of this salsa, but the molcajete sure adds a different taste to it and i dont have one so i have to stick to the blender. Also on mine i like to add a few leaves of cilantro, some pepper, and a slice of onion.

By: JamesErics

JamesErics — Mon, 26 Oct 2009 17:46:14 +0000

You Rock !! Great Skill on describing very fine detail, which generally are not mentioned in the recipes so when someone try it, they left out with confusion due to lack of clarity.

By: tennwhitetrash

tennwhitetrash — Mon, 26 Oct 2009 16:49:06 +0000

Does the Molcajete make it taste different or just give it a different texture? Also, why do you boil the Tomatillos?

By: dcavazos53

dcavazos53 — Mon, 26 Oct 2009 16:48:26 +0000

Thank you so much chef. My husband is from Mexico and I had a molecajete when we were first married, almost 35 years ago. I didn’t know how to cure it and things were full of rocks!!! I didn’t use it again (like people afraid of pressure cookers.) Now I know how to season it and can’t wait to go back to Mexico to buy another one. Thanks again. Can’t wait to make the salsa (with a stick blender) this weekend!!!