Red Molcajete Salsa - Salsa de Molcajete Roja

By Maverick19

Popular throughout Mexico, except the Yucatan, this salsa has a rich flavor, enhanced by roasting the chilies and tomatoes. If you can, use a molcajete, a mortar made from lava rock, to give the salsa a more traditional, rustic texture and flavor.

Ingredients

• 5 fresh serrano chili peppers
• 2 ripe tomatoes
• 1 clove garlic
• 1 tsp salt

Preparation

Step 1

1. Heat a dry, heavy frying pan or griddle over medium heat. Place the chilies and tomatoes on the pan or griddle and roast, turning occasionally, until they are well charred and slightly softened, 5-8 minutes, depending upon their size. Remove from the heat and, when cool enough to handle, stem the chilies and tomatoes.

2. In a blender or food processor, fitted with the metal blade, combine the roasted tomatoes and chilies, garlic and salt. Process until chopped into small chunks. Do NOT Puree.

3. Transfer to a bowl and serve. The salsa can be stored tightly covered in the refrigerator for up to 1 week.