Salsa Roja Molcajeteada
Roasted Red Molcajete Salsa
Tomatoes, garlic, and two kinds of chile are blistered together on a dry comal, then hand-ground in a volcanic-stone molcajete for a rustic, chunky salsa roja no blender can replicate.
Salsa Roja Molcajeteada
✦ Antes de Empezar
Before you cook
What if I don't have a molcajete?
A mortar and pestle works the same way — the goal is a hand-ground, chunky texture with visible roasted pieces, not a smooth purée, so avoid a blender or food processor if you want that authentic texture.
Ingredientes· 6View
Salsa Base
- 3 mediumRoma Tomatoesripe, charred whole
- 2Serrano Chilescharred, stems removed (use jalapeños for milder heat)
- 1 wedgeWhite Onionapprox. 1/4 onion, charred
- 2 clovesGarlicunpeeled for roasting
- 1 tspCoarse Sea Saltor to taste
Garnish
- 1/4 cupFresh Cilantrofinely chopped
Instrucciones
5 pasosAsa los vegetales
Roast the vegetables
Roast the tomatoes, chiles, garlic, and onion on a dry comal until blistered and softened.
Muele en molcajete
Grind in the molcajete
Peel the garlic, then grind it with the salt and chiles in a molcajete.
Añade la cebolla
Add the onion
Add the onion and crush it lightly.
Incorpora los tomates
Add the tomatoes
Add the tomatoes one at a time and mash to a chunky salsa with visible roasted pieces.
Termina y sirve
Finish and serve
Stir in the cilantro, adjust the salt, and serve warm or at room temperature.