1Preheat the broiler to high for the salsa roja ingredients.
2Preheat the broiler to high for the salsa roja ingredients.
3Preheat the broiler to high for the salsa roja ingredients.
4Start the comal on medium to high heat for the salsa verde ingredients.
5Start the comal on medium to high heat for the salsa verde ingredients.
6Start the comal on medium to high heat for the salsa verde ingredients.
7Break up the onion for the salsa verde on the comal as it is more fibrous and requires more cooking time.
8Break up the onion for the salsa verde on the comal as it is more fibrous and requires more cooking time.
9Break up the onion for the salsa verde on the comal as it is more fibrous and requires more cooking time.
10Place tomatillos in the center of the comal for direct heat, and chilies and garlic around the edge for even cooking.
11Place tomatillos in the center of the comal for direct heat, and chilies and garlic around the edge for even cooking.
12Place tomatillos in the center of the comal for direct heat, and chilies and garlic around the edge for even cooking.
13Cook the salsa verde ingredients until blackened and tender, ensuring all sugars develop.
14Cook the salsa verde ingredients until blackened and tender, ensuring all sugars develop.
15Cook the salsa verde ingredients until blackened and tender, ensuring all sugars develop.
16Work dried chilies for the salsa roja on the comal (or cast iron skillet) over medium heat until aromatic and lightly toasted to a tobacco color, turning them as they cook to prevent burning.
17Work dried chilies for the salsa roja on the comal (or cast iron skillet) over medium heat until aromatic and lightly toasted to a tobacco color, turning them as they cook to prevent burning.
18Work dried chilies for the salsa roja on the comal (or cast iron skillet) over medium heat until aromatic and lightly toasted to a tobacco color, turning them as they cook to prevent burning.
19Pour hot water over the toasted dried chilies to cover them and let them steep until tender.
20Pour hot water over the toasted dried chilies to cover them and let them steep until tender.
21Pour hot water over the toasted dried chilies to cover them and let them steep until tender.
22Rotate ingredients on the comal and in the broiler to ensure even charring and tenderness.
23Rotate ingredients on the comal and in the broiler to ensure even charring and tenderness.
24Rotate ingredients on the comal and in the broiler to ensure even charring and tenderness.
25Remove cooked salsa verde ingredients from the comal and place them in a bowl to cool and steam.
26Remove cooked salsa verde ingredients from the comal and place them in a bowl to cool and steam.
27Remove cooked salsa verde ingredients from the comal and place them in a bowl to cool and steam.
28Remove broiled garlic once tender and place it in a bowl with the jalapeno.
29Remove broiled garlic once tender and place it in a bowl with the jalapeno.
30Remove broiled garlic once tender and place it in a bowl with the jalapeno.
31Continue broiling tomatoes and onions until slightly charred and tender.
32Continue broiling tomatoes and onions until slightly charred and tender.
33Continue broiling tomatoes and onions until slightly charred and tender.
34Once all ingredients are cooked, shut off the comal and let the ingredients rest.
35Once all ingredients are cooked, shut off the comal and let the ingredients rest.
36Once all ingredients are cooked, shut off the comal and let the ingredients rest.
37Peel all the roasted garlic.
38Peel all the roasted garlic.
39Peel all the roasted garlic.
40Add a small amount of water to the molcajete to prep it and fill holes in the rock.
41Add a small amount of water to the molcajete to prep it and fill holes in the rock.
42Add a small amount of water to the molcajete to prep it and fill holes in the rock.
43Add salt to the molcajete, which acts as both a seasoning and an abrasive.
44Add salt to the molcajete, which acts as both a seasoning and an abrasive.
45Add salt to the molcajete, which acts as both a seasoning and an abrasive.
46Grind the garlic and chilies in the molcajete, working them into a smoothish paste.
47Grind the garlic and chilies in the molcajete, working them into a smoothish paste.
48Grind the garlic and chilies in the molcajete, working them into a smoothish paste.
49Remove the stems from the soaked dried chilies and add them to the molcajete, continuing to grind in stages.
50Remove the stems from the soaked dried chilies and add them to the molcajete, continuing to grind in stages.
51Remove the stems from the soaked dried chilies and add them to the molcajete, continuing to grind in stages.
52Add the tomatillos to the molcajete and mash them slowly to avoid popping.
53Add the tomatillos to the molcajete and mash them slowly to avoid popping.
54Add the tomatillos to the molcajete and mash them slowly to avoid popping.
55Continue mashing until the salsa reaches desired rustic texture.
56Continue mashing until the salsa reaches desired rustic texture.
57Continue mashing until the salsa reaches desired rustic texture.
58Taste the salsa and add chile bean powder for more kick if desired.
59Taste the salsa and add chile bean powder for more kick if desired.
60Taste the salsa and add chile bean powder for more kick if desired.
Ingredients
1 lb tomatillos
1 lb tomatillos
1 lb tomatillos
2 serranos
2 serranos
2 serranos
0.25 white onion
0.25 white onion
0.25 white onion
5 garlic cloves
5 garlic cloves
5 garlic cloves
3 Roma tomatoes, medium to large
3 Roma tomatoes, medium to large
3 Roma tomatoes, medium to large
0.25 white onion
0.25 white onion
0.25 white onion
6 garlic cloves
6 garlic cloves
6 garlic cloves
1 serrano
1 serrano
1 serrano
chile de arbol
chile de arbol
chile de arbol
salt
salt
salt
chile bean powder
chile bean powder
chile bean powder
Equipment
molcajetecomalbroilerblender (optional)cast iron skillet (optional)bowltweezersglovesscissors
Tips
If using a blender, blend at low speed for less air incorporation and a rustic texture.
Cook ingredients until blackened and tender, developing natural sugars.
When roasting dried chilies on a comal or cast iron skillet, toast them until aromatic and slightly tobacco-colored, but do not burn them.
Soak toasted dried chilies in hot water to tenderize them before grinding.
Be an active cook, using instincts to prevent burning and ensure even cooking.
Place cooked ingredients in a bowl to cool and steam, making them easier to work with.
Peel garlic after roasting; it should be tender but still have a slight bite.
Use chili soaking water to grind salsa if it's not too bitter.
Use water as a liaison in the molcajete to help grind ingredients smoothly and prep the stone.
Add salt not only for seasoning but also as an abrasive to aid grinding.
Grind ingredients in stages for a smoother texture, especially fibrous ones like onion.
Take your time mashing ingredients in the molcajete to avoid splashes.
Don't fall asleep while cooking, especially with direct heat methods; active monitoring is crucial.
Salsa Roja de Molcajete and Salsa Verde de Molcajete | Clip Recipe