Appetizers and Starters

Warm Molcajete Salsa

A smoky, rustic salsa made with fresh garden tomatoes and jalapeño, ground right in the molcajete.

Ingredients

• 3 medium tomatoes
• 1 jalapeño
• 1/2 cup onion
• 2 garlic cloves
• 1/3 cup cilantro, chopped (original says 0.3 cups)
• 1/2 teaspoon salt

Directions

1. Char the vegetables: place the tomatoes, jalapeño, and garlic cloves (unpeeled) on a dry comal or skillet over medium-high heat. Char on all sides, turning occasionally, until blistered and blackened in spots.
2. Peel the garlic: let the garlic cool slightly, then slip off the charred skins.
3. Grind the garlic and salt: in the molcajete, mash the peeled garlic with the salt into a paste.
4. Add the jalapeño: add the charred jalapeño (stem removed, seeded if you want less heat) and grind into the garlic paste.
5. Grind in the tomatoes: add the charred tomatoes one at a time, crushing and grinding each into the mixture until you get a chunky, rustic texture.
6. Fold in the onion and cilantro: stir in the raw onion and the chopped cilantro last, so they stay fresh and bright against the smoky base.
7. Taste and adjust the salt. Serve warm, straight from the molcajete.