The salsa roja recipe is popular. Ridiculously popular. But we had some company in town and I needed salsa fast — nigh onto immediately. Rick Bayless recipe to the rescue! This is quick and easy, and simple to tweak.
Fire-Roasted Tomato Salsa (Salsa de Molcajete)
- You’ll need:
- 1 to 2 fresh jalapeño chiles (my late-season ones from the garden weren’t that hot so I used 5)
- 3 garlic cloves, unpeeled
- 1 15-ounce can diced tomatoes in juice, preferably fire roasted
- 1/4 cup (loosely packed) chopped fresh cilantro
- 2 tablespoons fresh lime juice
- Heat an ungreased skillet over medium heat and roast the chiles and garlic, turning often until they’re splotchy and brown and soft — this takes about 10 minutes for the chiles, and 15 minutes for the garlic
- Cool until you can handle them, then roughly chop the chiles, discarding caps, and drop into food processor
- Peel the garlic and scoop the softened cloves into a food processor; pulse until very finely chopped
- Add the tomatoes with their juice to the food processor then pulse until puree is coarse
- Pour into serving dish and stir in cilantro and lime juice, and salt to taste — about 1/2-3/4 teaspoon
- Serve and enjoy!