taqueria haller

tonight i made tomatillo salsa, pico de gallo, and guacamole. then i heaped little mountains of each onto a molehill of beans (black). i was pretty surprised, i used some habe?±ero peppers in the tomatillo salsa (and made it with avocado, like they do at taqueria cancun) and used serranos in the pico de gallo. the haba?±eros looked mean, bright orange, packed with capsaicin, and i thought they would be perfect for a fiery green tomatillo salsa. the serranos, though quite non-descript, deep green and waxy, turned out to pack a much more serious punch, combined with sweet grape tomatoes and cilantro. i am riding a serious spicy-food endorphin buzz.






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