Molcajete Tomato Chile de Arbol Salsa!
Simple ingredients, delicious results! This is a basic recipe for a traditional spicy salsa prepared in a Mexican molcajete.
Servings 12 ounces
Equipment
- Molcajete
- metal comal or skillet
Ingredients
- 3 large Roma tomatoes
- Water to cook tomatoes
- 14 gr dried chile de arbol stems removed
- 3 cloves of garlic leave skins on
- a coarse salt
Instructions
- Score an X at the base of tomatoes, Carefully cut out and discard the cores.
- Drop tomatoes into a pot of simmering water. Cook for 10 minutes at a steady gentle boil or until skins start to peel away. Remove tomatoes from water and let cool.
- On a preheated comal or skillet at heat below medium, toast the dried chile de arbol for a few minutes. Turn and toss often. Once they become aromatic and start to blacken in some spots, remove them from the heat.
- To that same hot comal, add the cloves of garlic. Dry roast the garlic for 10 minutes. Remove from heat.
- Transfer chiles to the molcajete. Add 1/3 tsp of coarse salt. Grind until you have a coarse looking powder. Add the peeled garlic cloves and grind into a paste.
- Peel cooled tomatoes. One at a time, grind the tomatoes in the molcajete to combine with ground chiles and garlic. Gently pound on tomatoes and work up onto the sides of the molcajete as you go. Once done, use a wooden spoon to mix the salsa ingredients well. Taste for salt. If the salsa is too thick, you can mix in a splash of water. This salsa is perfect for beef! Carne asada, barbacoa or any of your favorite tacos!
Notes
You can find the blended variation of this salsa on my blog and in my new cookbook, Mexican Salsa!