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Salsa Roja de Molcajete

Monday, 26 May 2008

Description

Impress your guests by making this traditional red salsa with a lava-rock mortar and pestle (molcajete and tejolote). If you don't have one, put the ingredients in the work bowl of your food processor and pulse until it is smooth, but still chunky. Serve the salsa in a bowl or straight from the molcajete, with freshly fried tortilla chips.

Ingredients

At a glance

Cuisine

Vegetarian

Southwestern

Ingredient

Vegetable

Chile peppers

Heat Level

Chile

Jalapeño

Meal/Course

Condiment

Makes

1 1/2 cups

2 cloves garlic
1/4 cup chopped white onion
1-2 jalapeno chiles, stemmed, seeded and chopped
3 medium tomatoes, chopped and seeded
Salt

Methods/steps

Using the tejolote, grind the garlic to a paste in the molcajete. Add the onion and chiles and grind until blended. Add the tomatoes, crushing and grinding until smooth but still chunky. Season to taste with salt.

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