Roasted Salsa de Molcajete

julio 21, 2021

Ingredients

0/10 ingredients

1-2 Tomatilla

1-2 Red Tomato

One bunch of Cilantro

3 Serrano Peppers

1/4-1/2 White Onion

3 Cloves of Garlic

1 Avocado

7 Limes

1 Pinch Salt & Pepper

1 Pinch Cumin

Directions

0/0 steps made

Prep your Ingredients: Wash your tomatoes, onion, garlic, cilantro and peppers.
Roasting: Put your garlic, peppers, and tomatoes on the grill or a hot surface. Turn periodically. Take the garlic off the fire first. They should be soft and the skins lightly burned. Take the peppers and tomatoes off the heat when the skins have cooked and broke. If badly charred you can peel the skins of the tomatoes and peppers relatively easily.
How to make your salsa: 1. Put your peeled garlic, salt, and cumin into the molcajete. 2. Grind gently until the salt and cumin have mixed with the garlic into a paste. 3. Add the peppers into the molcajete and grind until it is pulpy. 4. Add the tomatoes to the molcajete and grind. These will break down easy and form the liquid base of the salsa. 5. Chop up cilantro, onions, and avocado and add to the salsa. Squeeze two limes into the salsa and flavor to taste. .
This Salsa Goes Great with Tacos! Fish, Chicken, Beef or Pork. This salsa does not discriminate! We often serve the salsa right from the molcajete as it can be used as dip for nachos