Homemade Salsa Using A Molcajete Recipes
HOMEMADE SALSA USING A MOLCAJETE
You might be surprised the first time you try salsa made in a molcajete. Crushing the veggies releases additional oils and creates an explosion of flavor that traditional salsas don't have. So good!
Provided by Mexican Please
Time 25m
Number Of Ingredients 5
Steps:
- Rinse and de-stem the tomatoes. Roast the tomatoes in the oven at 400F for 20 minutes or so.
- Finely chop the 1/2 onion, 1/2 jalapeno, and single garlic clove. Add these ingredients to the molcajete along with a pinch of salt. Use the pestle to grind the ingredients together.
- Once roasted, add the tomatoes to the molcajete and combine well with the other ingredients.
- Salt to taste.
- Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 26 kcal, ServingSize 1 serving
SALSA DE MOLCAJETE (MOLCAJETE SAUCE)
While most table salsas are either fresh or cooked, in this version the flavor of the chiles and tomato is intensified by roasting. Some salsas can be made in a blender, but the texture of this one is much better when made in the traditional molcajete, as it is important that it be chunky, not smooth.
Provided by Honey Sweet
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft.
- Peel off and discard the burnt skin from the tomatoes.
- In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding.
- Add salt. Serve in the molcajete or a small bowl.
Nutrition Facts : Calories 39, Fat 0.4, SaturatedFat 0.1, Sodium 1560.9, Carbohydrate 8.4, Fiber 2.8, Sugar 5.1, Protein 1.9
FIRE ROASTED SALSA
Steps:
- If you are grilling, get your grates hot and scrape them clean. Place your onions and tomatoes cut side down on the grill. Place the chiles and garlic cloves on the grill, too. If you are broiling, arrange everything on a baking sheet, cut side up.
- Let the onions and tomatoes grill a solid 5 minutes before trying to move them. You want significant blackening. Turn the garlic cloves as the peel blackens, and rotate the chiles so their skins blacken. Remove the garlic when several sides of the cloves have some char, when the skins of the chiles are well blackened, when both cut sides of the onion quarters are charred, and when the cut face of the tomatoes are well blackened. You will want to use a thin metal spatula to do this. If you are broiling, simply wait until you get good char on most of the vegetables.
- Put the chiles into a plastic bag to steam. Chop the onion roughly. Peel the garlic and if the cloves are large, chop into a few pieces. Remove the skins from the tomatoes. After 10 minutes or so, peel the chiles with the back of a butter knife, then open them up and scrape away their seeds. Chop them roughly.
- If you are grinding your salsa in a molcajete, add the salt, oregano and garlic and pound to a paste. Add the onion bit by bit, grinding and pounding all the way. Next comes the chiles, then the tomatoes. Finally, grind in the chopped herbs into the salsa. If you are not using a molcajete, simply put everything into a food processor and blitz it a few times. You want this salsa to have some texture. Add salt if you need it, and you are good to go.
Nutrition Facts : Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 147 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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