Salsa Roja or Salsa Molcajete
4.0
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Author : Yolanda Juárez Gutiérrez
Ingredients
Remove All · Remove Spices · Remove Staples
Export 4 ingredients for grocery delivery
Instructions
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Step 1
Char the serrano peppers on the comal, turning until all sides are blackened. Let cool, slice open and remove seeds, depending on spice tolerance.
Step 2
Char the tomatoes on the comal, turning until all sides are blackened and the tomatoes begin to slump.
Step 3
Wash the pipitza (if using) and remove the stems, reserving the leaves. If using cilantro, remove any tough stems, but feel free to use the soft stems.
Step 4
Grind the chiles, pipitza or cilantro leaves, garlic cloves and tomatoes (one at a time, since they won't fit if you add them all at once) in the molcajete until achieving a rustic but uniform consistency.
Step 5
Season with salt to taste.