RUSTIC ROASTED TOMATO SALSA (SALSA DE MOLCAJETE)
I love this salsa for breakfast in Spicy Cilantro Scrambled Eggs or (for dinner) in Salmon in Luxurious Green Sesame Pipian. My housekeeper in Mexico gave me this recipe and I have used it ever since.
Provided by Witch Doctor
Categories Sauces
Time 55m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Set a small skillet over medium heat. Lay the chilis and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 10 minutes for the chilis, about 15 minutes for the garlic.
- While the chilis and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
- Pull the stems off the roasted chilis and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is as coarse or smooth as you want your salsa to be.
- Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water, if necessary, to give the salsa an easily spoonable consistency. Taste and season with the lime juice or vinegar, if using, and salt, usually about ½ teaspoons If not using within an hour or two, cover and refrigerate.
- Note: If you're not planning to use the salsa within a few hours, wait until you're ready to serve to add the onions and cilantro.
- Using fresh tomatoes:.
- Roast 4 medium to large tomatillos, husked, rinsed and quartered, close up under a hot broiler until blistered and blackened in spots, then flip them over and roast the other side. Peel off the skin, chop them and use them in the salsa.
Nutrition Facts : Calories 84.3, Fat 0.5, SaturatedFat 0.1, Sodium 464.8, Carbohydrate 20.1, Fiber 4.1, Sugar 10.2, Protein 2.6
SALSA DE MOLCAJETE
Steps:
- On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
- Serve in the molcajete or a small bowl.
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 ROJA DE MOLCAJETE (STONE-GROUND RED SALSA)
Provided by Sergio Remolina
Categories Condiment/Spread Sauce Garlic Tomato Vegetable Side Roast Vegetarian Cinco de Mayo Healthy Vegan Jalapeño Chile Pepper Fat Free Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- On a comal or in a cast-iron skillet over moderately high heat, dry-roast the tomatoes, jalapeños, and garlic. When the garlic's papery outer skin starts to brown, remove the garlic from the pan and carefully peel it, discarding the skin. Continue roasting the tomatoes and jalapeños until soft and blackened on all sides. Transfer to a plate to cool. Peel the jalapeños and remove the stems. (Jalapeños can be spicy and leave their heat on your hands, so wear gloves or use caution when handling.) Peel and core the tomatoes.
- Place the jalapeños and garlic in a molcajete, blender, or food processor and season with the salt. Grind with the pestle or process until a paste forms. Add the tomatoes, one at a time, and grind or process until smooth. Season generously with salt.
TRADITIONAL MEXICAN MOLLETES
A traditional Mexican open sandwich with refried beans and melted cheese served with salsa. Perfect for breakfast, lunch, or as a tasty snack.
Provided by Jenny Aleman
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
- Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
- Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
- Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
- Top molletes with Mexican salsa or pico de gallo.
Nutrition Facts : Calories 698.5 calories, Carbohydrate 85.3 g, Cholesterol 77.1 mg, Fat 26.1 g, Fiber 9 g, Protein 28 g, SaturatedFat 15.3 g, Sodium 1022.5 mg, Sugar 5.5 g
SALSA VERDE MOLCAJETE
Make and share this Salsa Verde Molcajete recipe from Food.com.
Provided by CunSwim
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan).
- Turn often so as not to burn.
- When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky.
- Add salt or soup mix to taste.
- Olive oil can be added if you like, but is not necessary. Cilantro can be added as well.
- A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients.
Nutrition Facts : Calories 16.7, Fat 0.4, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.3, Fiber 0.8, Sugar 1.9, Protein 0.6
ROASTED TOMATO SAUCE
Roma tomatoes and garlic are oven roasted and caramelized to give your pasta a deep, rich flavor. Roasting the tomatoes really draws out the sweet flavor, which mixes so well with the roasted garlic.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
- Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
- Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 10 g, Fat 7.2 g, Fiber 2.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 89.6 mg, Sugar 6 g
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