Molcajete Salsa
This classic Molcajete salsa is made roasted tomatoes, onions, garlic, cilantro, and spicy chiles, all mashed up together into a delicious, smokey and chunky salsa.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 roma tomatoes (stem removed)
- 2 garlic cloves (peeled)
- 2 large jalapeños
- 1 serrano pepper
- ½ medium white onion (cut into quarters)
- 3 to 5 chile de arbol or chiltepines (optional for extra spicy)
Instructions
- 1
Heat a comal, large non stick skillet or cast iron skillet.
- 2
Wrap the tomatoes in foil and place on comal. Also add the chiles, garlic and onion.
- 3
Cook on medium high heat until all veggies are soft and roasted.
- 4
Keep turning them during the cooking process to ensure all sides are cooked evenly. Turn the tomatoes as well but keep them wrapped in the foil. The tomatoes are done when cooked all the way thru. See note #1
- 5
Preheat your oven to 400°F (200°C).
- 6
Spread the vegetables out in a single layer on a baking sheet. Roast in the oven for 20-30 minutes, or until the vegetables are charred and soft.
- 7
Place the veggies in the molcajete and use the pestle to grind them. Start with the hardest ingredients first and gradually add the softer ones.
- 8
Use a circular motion to grind the ingredients against the rough surface of the molcajete. You can add a small amount of sea salt to the molcajete to help break down the ingredients.
- 9
Grind all ingredients to desired consistency. Serve in a bowl or directly on the the molcajete.