Homemade Salsa Using A Molcajete

Method5 steps · about 25 min

1. 1

   Step 1: Heat the oven to 400°F/200°C. Rinse and stem the 3 Roma tomatoes and roast for about 20 minutes, continuing a little longer if needed until soft enough to crush.

   Roast tomatoes about 20 minutes until soft enough to crush · 20 minUses 3 Roma tomatoes · Water for rinsing tomatoes and jalapeño, as needed

2. 2

   Step 2: While the tomatoes roast, rinse the jalapeño and finely chop the 1/2 onion, peeled 1 garlic clove and up to 1/2 jalapeño. For milder salsa, start with only 1/4 jalapeño and reserve the remaining quarter. Put the chopped vegetables in a molcajete or mortar with an initial pinch of salt and grind with the pestle into a pulpy mixture.

   Uses 1/2 onion · 1 garlic clove · 1/4–1/2 jalapeño initially; reserve any unused quarter · 1 initial pinch salt · Water for rinsing tomatoes and jalapeño, as needed

3. 3

   Step 3: Add the softened roasted tomatoes from step 1 to the hand-ground onion mixture from step 2 and crush together until well combined. Remove loose tomato skins if preferred; keeping them is also supported.

   Uses Soft roasted Roma tomatoes · Hand-ground onion, garlic, jalapeño and initial salt

4. 4

   Step 4: Taste the combined salsa from step 3 and add more salt as needed. If you started with only 1/4 jalapeño and want more heat, finely chop and grind in some or all of the reserved quarter; reserve any unused pepper.

   Uses Combined hand-ground tomato salsa · Further salt to taste · Only any reserved jalapeño quarter, if extra heat is needed

5. 5

   Step 5: Serve the finished salsa from step 4 immediately, optionally in the molcajete itself. Refrigerate leftovers in an airtight container.

   Uses Finished seasoned molcajete salsa