Rustic Roasted Tomato Salsa (Salsa De Molcajete)

Recipe by Witch Doctor
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    fresh jalapeno peppers (or 4 Serranos)
  • 3
    garlic cloves, unpeeled
  • 12
    cup finely chopped white onion
  • 1
    (15 ounce) can diced tomatoes with juice, preferably fire roasted or 4 large tomatillos, husked, rinsed and quartered and roasted
  • 13
    cup loosely packed roughly chopped cilantro
  • 1
    teaspoon fresh lime juice (or more)
  • salt, to taste
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DIRECTIONS

  • Set a small skillet over medium heat. Lay the chilis and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 10 minutes for the chilis, about 15 minutes for the garlic.
  • While the chilis and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
  • Pull the stems off the roasted chilis and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes, with their juice, re-cover and pulse a few more times, until the mixture is as coarse or smooth as you want your salsa to be.
  • Pour the tomato mixture into the bowl with the onion. Add the cilantro and stir thoroughly. Thin with a little water, if necessary, to give the salsa an easily spoonable consistency. Taste and season with the lime juice or vinegar, if using, and salt, usually about ½ teaspoons If not using within an hour or two, cover and refrigerate.
  • Note: If you’re not planning to use the salsa within a few hours, wait until you’re ready to serve to add the onions and cilantro.
  • Using fresh tomatoes:.
  • Roast 4 medium to large tomatillos, husked, rinsed and quartered, close up under a hot broiler until blistered and blackened in spots, then flip them over and roast the other side. Peel off the skin, chop them and use them in the salsa.
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