Name: Salsa de Molcajete
Ingredients: 6 small heirloom tomatoes (about 1½ lb.), cored, halved; ½ small onion, peeled, quartered; 3 garlic cloves, peeled; 3 small jalapeños, stems removed; Kosher salt

Tangy, smokey, and just a touch spicy, this simple salsa from Bricia Lopez made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

Salsa de Molcajete

tomatoes

peeled,

garlic cloves,

jalapeños,

Kosher salt

Salsa de Molcajete, which translates to “salsa made in a stone mortar” (an essential piece of cooking equipment in Mexican households), is an irresistible sauce that is an iconic part of Oaxacan cooking. Tangy, smoky, and just a touch spicy, my simple version—made with charred tomatoes, jalapeños, garlic, and salt—is an example of how just a few ingredients can transform into something truly spectacular. Everyone has their own twist; salsas like this are about having fun and finding your own sazón (flavor). If you want to up the spice level, try subbing serranos for the jalapeños. Just be sure you pick good tomatoes because that will determine the sweetness and acidity—heirlooms work perfectly because of their meatiness.
Making this salsa in a molcajete gives it a truly traditional flare, but you can use a food processor to get the same delicious result. Put it on fried eggs for breakfast or spoon it over any dish that you think needs a little extra flavor boost. It will stay fresh for up to a week.

Bon Appétit

Heat broiler. Place tomatoes, onion, garlic, and jalapeños in a roasting pan or on a large rimmed baking sheet and broil until charred on top, about 4 minutes. Remove from broiler and turn vegetables over. Broil until other sides are charred, about 5 minutes. (Watch the garlic carefully and remove earlier if needed.)

Transfer vegetables to a molcajete and mash into a coarse purée; season salsa with salt.

Salsa de Molcajete

Servings: 2

Cost: $4.63 /serving

Author : Bricia Lopez

Ingredients

Instructions

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