Salsa Molcajeteada (Classic Molcajete Salsa)
A recipe for Salsa Molcajeteada (Classic Molcajete Salsa)! This easy salsa has a delicious and spicy blend of tomatoes, tomatillo, onion, chiles, garlic, and cilantro.
Servings 3 Cups
Ingredients
- 5 small Roma tomatoes stem scars removed
- 1 large tomatillo stem scar removed
- 1/4 white onion sliced in half
- 1 large jalapeño chile stem removed
- 2 serrano chiles stems removed
- 3 cloves garlic unpeeled
- 1 1/2 teaspoons sea salt
- 1/3 cup fresh cilantro roughly chopped
Instructions
- Place tomatoes, tomatillo, onion, chiles, and garlic on a large comal (or skillet) over medium heat.
- Remove cloves of garlic as soon as char spots appear. Let cool and peel.
- Roast tomatoes, tomatillo, onion, and chiles until char spots form and tomatoes begin to break apart.
- Add salt and cloves of garlic to a molcajete. Crush with tejolote until a paste forms.
- Add onion and crush until onion breaks down and a thick paste forms.
- Add chiles. Pierce with a paring knife; then crush into small pieces.
- Add tomatoes and tomatillo and crush until desired consistency.
- Stir in cilantro and serve with chips or tostadas.