Salsa Roja de Molcajete
From the kitchen of Jose
Every meal started with this salsa. Abuela would grind it in her molcajete — the volcanic stone mortar she brought from Puebla. The texture is completely different from a blender. Chunky, smoky, alive.
Ingredientes
Pasos
Roast tomatoes, serranos, garlic, and onion on a comal or cast iron skillet until charred on all sides. The tomatoes should be soft and blistered.
Peel the garlic. Start by grinding the garlic and salt in the molcajete to make a paste.
Add the serranos and grind into the paste.
Add the tomatoes one at a time, crushing and mixing. The texture should be chunky, not smooth.
Stir in chopped cilantro and diced onion. Taste and adjust salt. Best served at room temperature.
Meet the Cook
Ramon Garza
Also by Ramon Garza:
Book a Cooking Lesson
Schedule a one-on-one FaceTime lesson with Ramon. Learn to make this dish step by step, live.
Reviews
No reviews yet. Book a lesson to be the first!