Salsa en Molcajete (Molca-het-ay) | Roasted Mexican Salsa

What is salsa en Molcajete? (Molca-het-ay) is the Mexican mortar and pestle pictured here. It’s used to make salsa and crush corn and cocoa beans in Mexican authentic cuisine 

This salsa is made with just 4 ingredients and can be made with a blender or food processor. 

This salads has a kick so it goes so well with something cheesy like quesadillas or pairs with guacamole well.

When it comes to salsa, its about simplicity. With just 3 ingredients you have one of the most flavorful and best sauces on the planet! That's the beauty of Mexcian cooking. Just one chile can provide sooo much flavor. 

Salsa en Molcajete (Roasted Salsa)

Ingredients: 

• 3 tomatoes

• 1 jalapeño or serrano chile

• 1 garlic clove

• salt

.

Directions: 

1. First, roast the tomato, chile, and garlic. I did this on a comal, but you can do it on a griddle, cast iron pan or in the oven under the broiler. It just takes a couple minutes. Turn veggies with tongs to get even browning on all sides as much as possible. (You may start coughing like I did if the chile is hot) You roast them until there is just some black spots and the tomato is kind of soft. 
2. Then, pure the garlic with salt first, in the molcajete or blender.
3. Add the chile (remove seeds if you want less spice). Remove skin if it’s easy. Puree. 
4. Then, add the tomatoes. Remove skin. Taste and add more salt if needed. 
5. Keeps really well in the fridge for a couple days. It's super addicting with chips and avocado.

More authentic Mexican recipes: 

• Shrimp Ceviche and Horchata of Oats with Pepe

• Enchiladas Placeras with Rogelio

• Chilaquiles de Paloma

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What is salsa en Molcajete? . The molcajete (molka-het-ay)is actually the stone, or Mexican mortar pestle used to crush this salsa. . Make this salsa with just 4 ingredients. . Salsa en Molcajete (Roasted Salsa) Ingredients: • 3 tomatoes • 1 jalapeño or serrano chile • 1 garlic clove • salt . Directions: First, roast the tomato, chile, and garlic. I did this on a comal, but you can do it on a griddle, cast iron pan or in the oven under the broiler. It just takes a couple minutes. Turn veggies with tongs to get even browning on all sides as much as possible. (You may start coughing like I did if the chile is hot) You roast them until there is just some black spots and the tomato is kind of soft. Then, pure the garlic with salt first, in the molcajete or blender. Then, add the chile (remove seeds if you want less spice). Remove skin if it’s easy. Puree. Then, add the tomatoes. Remove skin. Taste and add more salt if needed. Keeps really well in the fridge for a couple days. It's super addicting with chips and avocado. #mexicanfood #mexican #mexicana #salsa #mexicangirl🇲🇽 #molcajete #vegan #veganmexicanfood Music: Last Summer Musician: @iksonmusic

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Sep 10, 2020 at 1:04pm PDT