Salsa Roja De Molcajete (Stone-Ground Red Salsa)
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
60
Spice
48
Sweetness
40
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
On a comal or in a cast-iron skillet over moderately high heat, dry-roast the tomatoes, jalapeños, and garlic
2
When the garlic's papery outer skin starts to brown, remove the garlic from the pan and carefully peel it, discarding the skin
3
Continue roasting the tomatoes and jalapeños until soft and blackened on all sides
4
Transfer to a plate to cool
5
Peel the jalapeños and remove the stems
6
(Jalapeños can be spicy and leave their heat on your hands, so wear gloves or use caution when handling
7
) Peel and core the tomatoes
8
Place the jalapeños and garlic in a molcajete, blender, or food processor and season with the salt
9
Grind with the pestle or process until a paste forms
10
Add the tomatoes, one at a time, and grind or process until smooth
11
Season generously with salt
12
On a comal or in a cast-iron skillet over moderately high heat, dry-roast the tomatoes, jalapeños, and garlic
13
When the garlic's papery outer skin starts to brown, remove the garlic from the pan and carefully peel it, discarding the skin
14
Continue roasting the tomatoes and jalapeños until soft and blackened on all sides
15
Transfer to a plate to cool
16
Peel the jalapeños and remove the stems
17
(Jalapeños can be spicy and leave their heat on your hands, so wear gloves or use caution when handling
18
) Peel and core the tomatoes
19
Place the jalapeños and garlic in a molcajete, blender, or food processor and season with the salt
20
Grind with the pestle or process until a paste forms
21
Add the tomatoes, one at a time, and grind or process until smooth
22
Season generously with salt