Salsa de Molcajete
Ingredients
- 1 ripe beefsteak tomato
- 3 ripe plum tomatoes
- 2 garlic cloves (unpeeled)
- 1 Anaheim chili pepper (stem, core and seeds removed)
- 1 jalapeño chili pepper (stem, core and seeds removed)
- 5 sprigs cilantro (finely chopped)
- ¼ medium white onion (cut into ¼-inch pieces)
- 1 lime
- Salt
Instructions
- In a large skillet over medium heat without adding any oil, add tomatoes, garlic and peppers. Cook until soften and charred all over, about 10 - 13 minutes, turning every once a while. Push down the peppers occasionally to get a better char. Remove from heat and transfer to a plate. Set aside for 15 - 20 minutes until cool enough to handle.
- Peel the garlics. Cut the peppers into smaller chucks. Remove the skins on the tomatoes. Cut the tomatoes in half and remove the core. Set aside.
- In a food processor or blender, add garlic, Anaheim pepper, and half jalapeño. Pulse a couple times and scrape down the sides. Add tomatoes and juice. Process until the salsa is a coarse puree.
- Pour the salsa into a medium bowl, add onion and cilantro. Season with salt and squeeze little bit of lime juice. Taste and adjust the seasoning. If the salsa is a bit too thick, add little bit of drinking water.
Notes
- I put on plastic food prep gloves when preparing chili peppers. Oils in peppers can make your hands burning or tingling. Remember not to touch your eyes or face after cutting a pepper.
- If you prefer a spicier salsa, skip the Anaheim pepper and use only jalapeños or Serrano. I used only half of jalapeño, and my salsa was not spicy at all.
- If you have a stone mortar, you don’t need a food processor or blender. Just smash everything in the mortar until it’s a coarse puree.
- The salsa can be kept for a few days in the fridge in an airtight container.