Recipe by Menta
While most table salsas are either fresh or cooked, in this version the flavor of the chiles and tomato is intensified by roasting. Some salsas can be made in a blender, but the texture of this one is much better when made in the traditional molcajete, as it is important that it be chunky, not smooth.
Directions See How It's Made
- On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft.
- Peel off and discard the burned skin from the tomatoes.
- In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding.
- Add salt. Serve in the molcajete or a small bowl.