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Red Salsa en Molcajete
Salsa in Molcajete is a salsa ground by hand using the Mexican basalt-stone pestle & mortar called “Molcajete”. Nowadays, cooks prefer to use blenders or food processors to make salsas, but a salsa made in the molcajete will always have a special place in Mexican cuisine.
Servings 20 Tablespoons (Makes 1-¼ cup)
- 1 tomato about 8 oz
- 1 Jalapeno pepper or 2 Serrano peppers
- 1 clove garlic
- ¼ of a medium size white onion finely chopped
- ½ avocado diced just before serving.
- 2 tablespoons of cilantro finely chopped
- Salt to taste
Place tomato, pepper, and garlic on a hot griddle to roast. Turn to roast evenly. Remove garlic clove promptly, since it roasts sooner and if burnt, will taste bitter. This step will take about 8 minutes until the tomato is soft and the skins are peeling out.
Grind the garlic clove until it forms a paste. Cut the tomato and pepper into small cubes to fit the mortar and for easy grinding. Add the pepper to the mortar and proceed to grind. Continue with the roasted tomato, skins removed. Keep grinding until you have a nice salsa. You can grind to the texture of your liking, either coarse or very fine.
Season with salt and stir in the chopped onion, cilantro, and diced avocado.
Now, let’s get some chips!
- You can either roast the ingredients on the griddle or place them on a baking sheet under your broiler to roast.
- You can use Serrano peppers instead of jalapeños, or other types of peppers like Habanero, Brid Peppers (Piquin), or chipotles.
- For better results, make sure your tomatoes are well ripe. Let them ripe on your kitchen counter when you bring them from the store until they are deep red.
- If you do not have a Molcajete, you can use a blender or a Food Processor. The texture of the salsa should be coarse.
Serving: 1Tbsp | Calories: 10kcal | Potassium: 40mg | Vitamin A: 70IU | Vitamin C: 2.3mg | Calcium: 1mg