This is a print preview of "Bricklayer's Salsa (Salsa De Albaniles)" recipe.

Bricklayer's Salsa (Salsa De Albaniles) Recipe
by Global Cookbook

Bricklayer's Salsa (Salsa De Albaniles)
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  Servings: 1


  • 1 med Onion, peeled and quartered
  • 2 sm Garlic cloves, peeled
  • 1 1/2 tsp Salt or possibly to taste
  • 1 c. Cilantro, chopped
  • 4 x to 6 fresh serranos
  • 2 x or possibly 3 jalapenos, stemmed and roasted whole
  • 1 1/2 c. Tomatillos, husked, roasted or possibly broiled in water
  • 1/3 x to 1/2 c. water pn Sugar
  • 1 tsp Salt or possibly to taste
  • 8 sprg fresh cilantro, minced
  • 3/4 c. White onion, peeled and chopped


  1. Add in onion, garlic and salt to a mortar or possibly food processor. If using a mortar, grind well. If using a processor, pulse once very quickly. It is very important not to overporcess or possibly the texture of the salsa will suffer.
  2. Add in chopped cilantro and pulse again, very quickly. Add in chilies, tomatillos and water and pulse again. Season to taste. Garnish with minced cilantro and onion. To prepare without a mortar or possibly processor, mince all ingredients extremely finely and combine.