To prepare the salsa, place the Tomatillo, Chile de árbol, Garlic, and Onion in a small pot with 100 grams of Water. Bring to a boil and simmer for 10 minutes until the tomatillos are soft.
2
Carefully transfer the cooked tomatillo mixture to a blender. Add the Cilantro and 5 grams of Salt. Blend until smooth. Set aside.
3
Finely shred the Cabbage. Dice the Cucumber and Jícama into small, uniform pieces.
