Chicatanas salsa

Carefully clean the Chicatanas, removing any wings or legs if desired, though often they are roasted whole. Heat a comal or dry skillet over medium heat and toast the Chicatanas for 3-5 minutes until they are fragrant and slightly crispy. Set aside.

On the same comal or dry skillet, roast the Tomatillos, Chile de árbol, Garlic, and White onion. Turn them frequently until the Tomatillos are softened and slightly charred, the Chile de árbol is aromatic (be careful not to burn it), and the Garlic and White onion are tender and lightly browned. Remove from heat.

In a molcajete, first grind the roasted Chile de árbol and Garlic into a coarse paste. Add the roasted Chicatanas and continue to grind until they are well incorporated and form a rustic paste.