Tuesday, January 24, 2012

Salsa de Molcajete

For my birthday, my husband bought me tomatoes, tomatillos, jalapenos, an onion, garlic, a serrano chile, tortilla chips, and a stone mortar and pestle so I could make authentic salsa de molcajete!

This is not how you make salsa de molcajete.

This is how you make salsa de molcajete... 

(Nothing in these instructions are exact. It will turn out delicious no matter how you do it!)

Roast on the grill four large tomatillos, two roma tomatoes, a quarter onion, some spicy chiles (jalapeno, serrano, habanero, ghost pepper) depending on how hot you want it. Burnt spots are good! They give your salsa that roasty toasty flavor.

While the veggies are grilling, grind one or two pieces of raw garlic in your molcajete.* Mix in as much cilantro as you want and then grind in the grilled chilies.

Sad fact: some people have a genetic predisposition to think that cilantro tastes like soap. Julia Child hated cilantro. I love cilantro.

*Use a food processor if you just want to get the job done. Molcajetes are so much cooler though.

Pound in the roasted tomatoes and some more salt.

Mix in the tomatillos.

All done!

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