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Chile Pico de Pajaro with Tomatillos
By Melissa's Corporate Chefs


1 pound Tomatillo husked and washed
2 cloves Organic Garlic unpeeled
1 Dried Pico de Pajaro Peppers
1/4 teaspoon Sea Salt
2 tablespoons White Boiler Onions minced


Heat a medium-size cast-iron or griddle.

Add the tomatillos and garlic, and roast over medium-high heat, tossing them until they began to char on all sides.

Lower the heat, place the peppers in the skillet, and toast them briefly, until they begin to blister and change color.

Turn often so that nothing burns. Remove the tomatillos, garlic, and peppers, and let them cool for a few minutes.

Peel the garlic cloves.

In a molcajete, food processor, or blender, briefly blend the tomatillos and garlic leaving some texture.

Break the pepper into several parts and add, seeds and all to the romatillo mixture.

Blend again and add salt to taste.

If it is too thick, a small amount of water may be needed.

Serve in the molcajete or a small bowl, stirring in the onion at the last minute.