Authentic Mexican Red Salsa RecipeCourse: SidesCuisine: MexicanDifficulty: Easy
Everything tastes better in a molcajete because of all the natural oils released when the ingredients are crushed. A salsa made in a molcajete holds great value in the heart of people who love Mexican cuisine. My mother didn’t own a blender for a long time and she used a molcajete to make all her dishes. I still remember the aromas released into the back patio, where she made her dishes on a chimney made from clay. Believe me, it cannot get more authentic than this. If you feel inspired to purchase your own, congratulations. Just make sure you cure it before using it.
1 lb tomatoes, ripe
1 ea serrano peppers
1/4 ea medium white onion
1 ea garlic cloves, unpeeled
1 ea small garlic cloves, peeled
Salt to taste
1/4 medium white onion, diced
1/2 (small) bunch of cilantro, chopped
- PREP: remove the stem area (core) from the tomatoes. Slice the white onion but keep the root area, so the layers stay together.
- Place a comal over medium heat. Once hot roast the tomatoes, pepper, onion, and unpeeled garlic until charred and blackened on all sides. Some of the ingredients will be ready sooner than others. Remove when roasted and completely cooked through.
- Molcajete: Peel the roasted garlic and place in the molcajete with the raw garlic clove and a pinch of salt. With the pestle, grind everything into a smooth paste. Next, cut off the root area from the onion and grind away until broken down. You know the deal! Mash the pepper and then, the tomatoes. When the salsa looks smooth but still chunky, season with salt to taste and mix it in with a spoon.
- Finally, mix in the fresh onion and cilantro. ENJOY with tacos, as an appetizer or side to any dish.