Not always, but once in a while I like to prepare salsa in a molcajete. The volcanic rock just gives the salsa an earthy flavor and glossy finish that only the molcajete can give. This molcajete tomato serrano salsa couldn’t get any easier. If you enjoy a fresh salsa Mexicana (pico de gallo), you will enjoy this salsa. What’s different about this molcajete salsa? Well, most times I will dry roast or grill all of my ingredients and then slowly grind them down. But for today, I dry roasted half of my ingredients and left the rest fresh.
Which Chile Peppers Work Best For Me
The chile peppers that work best for this kind of salsa are fresh chile piquin, serranos, jalapeños and chile guero(caribe). The skins are not too thick and can be ground down fairly easy. Why not just add the ingredients to the mini chopper or blender? Until you have a molcajete salsa compared to a blended salsa, you won’t know what you are missing. I am definitely not saying you shouldn’t prepare this easy, fresh and tasty recipe just because you don’t have a molcajete. No way! You can practice for when you do get your own molcajete. I especially enjoy this salsa for beef tacos, whether grilled, braised or slow cooked.
Molcajete Tomato Serrano Salsa
Simple beef tacos(tacos de lengua) with salsa prepared in the molcajete.
Before adding the fresh diced onion and cilantro.
After mixing in the fresh onion and cilantro!
Molcajete Tomato Serrano Salsa
Ingredients
- 8 roma tomatoes
- 4-5 cloves garlic
- 6 serrano peppers stems removed and roughly chopped
- Juice of 1 lime
- Salt to taste
- 1/4 C onion finely diced
- 2 TBS cilantro chopped
Instructions
- Cut the core out from tomatoes. On a preheated comal or griddle, dry roast the tomatoes and garlic. Remove the garlic after 15 minutes, set aside.
- Roast the tomatoes for 6-7 more minutes, turning as needed.
- Once garlic cools, remove the skins and transfer to the molcajete. Add 1/2 teaspoon of of kosher salt. Grind down until you have a paste.
- Gradually grind down the fresh serranos with the garlic. Remove the skins from tomatoes and little by little, grindthem in to the molcajete. Add lime juice and salt to taste. Before serving top with onion and cilantro.
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My mother made this all the time. Still my favorite but she made it better then me. She always told me watch me made it I’m not always going to be here ???? I didn’t listen. I think the fresh garlic n lime juice is the key . Will try yours sounds good ! Thx Have a blessed New Year !!