Authentic Mexican Red Salsa RecipeCourse: SidesCuisine: MexicanDifficulty: Easy
Made in a Molcajete
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.
How to cure a molcajete video: https://youtu.be/KUYfNFUWlXQ
1 lb roma tomatoes
1 garlic clove
Salt to taste
1/4 small red onion, finely diced
Small bunch cilantro, finely chopped
- Rinse the tomatoes and jalapeños. Roast the tomatoes, jalapeño and garlic in a hot comal or cast iron skillet until charred and completely cooked.Turn to roast evenly. The garlic will take less time to cook than the rest of the ingredients. Remove as soon as it looks ready.
- Add the garlic to the molcajete. With the pestle grind until broken down into a paste. Next, add the jalapeños and sprinkle a pinch of salt and grind the ingredients together. Don’t go over board with the salt because we will season at the end.
- Add the tomatoes one at the time and press firmly to break them down. Mix everything with a spoon. Taste and if needed add more salt.
- Finely chop the red onion and cilantro. Add to the salsa and mix in with a spoon.
- Other places to roast the ingredients are; outside on a grill, in the oven, on a comal or cast iron skillet.
- I keep a comal specifically for roasting since this process does develop stains that are hard to remove.
- Jalapeños can vary greatly in their level of heat. You can add them gradually until you reach the desired spiciness. Add half of the jalapeño first or even remove the seeds. Feel free to use kitchen gloves when handling spicy peppers. For a more spicy salsa you can add more jalapeños until you are happy with the outcome.
- When mashing the jalapeños press down carefully because some of the juices may squirt out.
- Do you feel like there is too much char? You can remove some of it. I recommend you don’t remove it since it does add depth of flavor. It may seem like a lot but is not overpowering at all.
- Ingredients adjusted from video, to fill Molcajete from link below
- Amazon links:
🌟PRODUCTS IN THIS VIDEO
(As an Amazon Associate I earn from qualifying purchases)
Molcajete 8’’ in diameter: https://amzn.to/3lIKdot
Brush Escobeta de Raiz/ Root brush: https://amzn.to/3h5Tvrb
Chefs men/women half apron (White) : https://amzn.to/3cBqQrx
My new blender:
Vitamix A3500 Smart blender Professional grade 64oz : https://amzn.to/2JMeSml
- How to cure a molcajete video: https://youtu.be/KUYfNFUWlXQ
- Pair this Authentic salsa with Carne Asada and Mexican Rice