Salsa
Serves 1
Directions
- 1Cut up one red onion.
- 2Put the onion in a pan with no oil.
- 3Add four Roma tomatoes to the pan.
- 4Add one jalape cio to the pan.
- 5Add three cloves of peeled garlic to the pan.
- 6Cook your vegetables over some fire until they're about 70% to 80% blackened.
- 7Cool the veggies, then lightly chop them.
- 8Put the red onion into the molcajete.
- 9Add the jalape cio to the molcajete.
- 10Add some garlic to the molcajete.
- 11Season the mixture with some lime juice.
- 12Add a pinch of salt to the mixture.
- 13Add some cumin to the mixture.
- 14Grind the ingredients with the tejolote until it's smooth or chunky.
- 15Throw in the Roma tomatoes and grind them as well.
- 16Mix in one handful of fresh cilantro.
Ingredients
- 1 red onion
- 4 Roma tomatoes
- 1 jalape cio
- 3 cloves garlic
- 1 lime lime juice
- 1 tsp salt
- 1 tsp cumin
- 1 handful fresh cilantro
Equipment
molcajetepanknifetongs
Tips
- The molcajete and tejolote should not be consistent as they come from volcanic rock and will have imperfections. Make sure it was echo en Mexico .
- You can use white onion instead of red onion, but the red onion gives a better flavor to the salsa.
- You can use two jalape cios if you like a good kick.
- Cook your vegetables over fire until they are 70% to 80% blackened, as this is where the real flavor is.
- You can grind the salsa smooth or chunky.
- You can serve the salsa right inside the molcajete.
- The flavor of the salsa takes me back to my childhood, when my dad owned a Guatemalan restaurant. It is a Guate and Mex fusion.