Cricket salsa 🦗?

Описание: Ingredients (Yields: 1 Pint)

450g tomatillos, whole (about 1 lb)
50g white onion, quartered (about ½ medium)
25g garlic, whole and in its paper (about 5 cloves)
20g chapulines (roasted grasshoppers)
7g dried chipotle chiles (about 2)
3g chiles de árbol (about 4–5)
5g Diamond Crystal kosher salt (about 1 tsp)
150g hot water (⅔ cup)
Instructions

1️⃣ Roast the Base Ingredients

Heat a comal (or dry skillet) over medium. Roast tomatillos, onion, garlic, and chiles, flipping to cook evenly. Tomatillos & onions: 15–20 mins. Garlic: ~10 mins. Chiles: ~2 mins. Blackened and tender is the goal.

2️⃣ Soak the Chiles

Transfer toasted chiles to a bowl, cover with hot water, weigh down, and steep until softened. Reserve both chiles and soaking liquid.

3️⃣ Grind in the Molcajete

Wet your molcajete. Grind garlic with a pinch of salt to a paste. Add onion and repeat. Work in the chiles with a splash of soaking liquid, then add chapulines. Finally, mash in the roasted tomatillos until you reach a rustic, saucy consistency.

4️⃣ Season & Adjust

Stir in remaining salt. Adjust consistency with more water and taste — more salt, chile, or chapulines as you like.