Salsa De Molcajete Recipes

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.

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.

SALSA DE MOLCAJETE (MOLCAJETE SAUCE)

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.

SALSA ROJA DE MOLCAJETE (STONE-GROUND RED SALSA)

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.

RUSTIC ROASTED TOMATO SALSA (SALSA DE MOLCAJETE)

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.