molcajete salsa

This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. Made in an authentic molcajete.

Salsa Molcajeteada

Plum tomatoes, (small)

Beefsteak tomato

White onion

Garlic,

Poblano Pepper

Anaheim pepper

Jalapeño

Serrano Peppers

(plus

cilantro

Cut off the stems of the peppers and the tops of the tomatoes.&nbsp;

Heat a griddle or cast iron pan to high heat. Place all of the peppers, tomatoes, onion, and garlic on the griddle until they become soft and slightly blackened, about 7-10 min. (See note)

Flip peppers, tomatoes, onion, and garlic and continue to char for another 5- 7 minutes. (The garlic will be done before the peppers and onions are finished cooking. Simply remove them from the griddle.)

Remove ingredients from griddle and set aside. Peel most of the dark burnt skin off of the tomatoes and chiles. You can leave a little bit for the smoky flavor. Peel the garlic.&nbsp;

To start grinding ingredients in molcajete, place 1/2 tsp. of salt and the garlic in the molcajete. Grind down until a thick paste has been made.&nbsp;

Add the onion and grind down to a paste. Add the peppers and grind down one by one until you have the desired consistency. Add the tomatoes one by one and keep grinding. Chop cilantro and add it to the molcajete. Season to taste and serve. 

If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached. I prefer it on the chunky side.

Making salsa in a molcajete is about as authentic as it gets! It’s not just salsa—it’s tradition in a stone heirloom.

Mexican Salsa in a Molcajete

oz tomatoes (cored)

tomatillos

garlic

garlic (peeled)

g chiles de árbol

Kosher salt (to taste)

onion

cilantro (chopped)

Place a comal or cast iron skillet over medium-low heat. Toast the chiles de árbol, turning continuously for 15–20 seconds or just until fragrant. Be careful not to burn them—remove immediately when ready.

Increase the heat to medium. Roast the tomatoes, tomatillos, and 2 unpeeled garlic cloves until charred on all sides, soft and cooked through. Some ingredients may finish roasting sooner than others; remove each as it’s ready.

Peel the roasted garlic and add it to the molcajete along with the raw peeled garlic clove and 1/2 tsp of kosher salt. Grind into a smooth paste.

Next, add the toasted chiles de árbol and grind them down as finely as possible. Mash the tomatillos and tomatoes one at a time until completely broken down. 

Add salt to taste—I used an additional 1/2 tsp of kosher salt.

Lastly, mix in the diced white onion and chopped cilantro with a spoon. Serve and enjoy!

Very good, I used 3 jalapenos (seeded/stemmed), an extra clover of garlic and squeezed half a lime in. Family loves it.

https://www.youtube.com/watch?v=1OeVsWwqZgc

#mexicanfood #cooking #traditional 
Bring bold, authentic flavors to your table with this traditional Mexican salsa made in a molcajete! Roasted tomatoes, garlic, and chiles are crushed by hand to release deep, smoky flavors that elevate tacos, carne asada, grilled veggies, and more. 

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✦ Mexican Salsa Recipe ✦
8 oz tomatoes
10 oz tomatillos
2 garlic cloves, unpeeled
1 garlic clove, peeled
8 g chiles de árbol: https://amzn.to/4bZ4NcY
Kosher salt, to taste

▶︎ Add at the end
1/4 white onion, diced
1/4 small bunch cilantro, chopped

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Authentic and Smoky Salsa Roja for Tacos, Carne Asada, and More

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