Fito’s Salsa Molcajete
- 1 tsp sea salt
- 6 garlic cloves
- 6 tomatoes
- 6 jalapeño peppers
- 1/4 red onion
- Coppped cilantro to your liking
Method
Cut off the stems of the peppers and the tops of the tomatoes.
Heat a griddle or cast iron pan to high heat. Place all of the peppers, tomatoes, and garlic on the griddle until they become soft and slightly blackened, about 7-10 min. Flip peppers, tomatoes, onion, and garlic and continue to char for another 5- 7 minutes. (The garlic will be done before the peppers and onions are finished cooking. Simply remove them from the griddle.) Or place them all on a baking tray and roast in the oven till they get dark or slightly burnt. Flip along the way.
Remove ingredients from griddle or oven and set aside. Peel most of the dark burnt skin off of the tomatoes and chiles. You can leave a little bit for the smoky flavor. Peel the garlic.
To start grinding ingredients in molcajete, place 1 tsp. of salt and the garlic in the molcajete. Grind down until a thick paste has been made.
Add the peppers and grind down one by one until you have the desired consistency. Add the tomatoes one by one and keep grinding. Chop cilantro and add it to the molcajete. Add the finely chopped onion. Season to taste and serve.
If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached.
