Fire-Roasted Tomato Salsa (Salsa de Molcajete)

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:

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
  • Salt

Easy steps to yum:

  1. 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
  2. Cool until you can handle them, then roughly chop the chiles, discarding caps, and drop into food processor
  3. Peel the garlic and scoop the softened cloves into a food processor; pulse until very finely chopped
  4. Add the tomatoes with their juice to the food processor then pulse until puree is coarse
  5. Pour into serving dish and stir in cilantro and lime juice, and salt to taste — about 1/2-3/4 teaspoon
  6. Serve and enjoy!
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9 thoughts on “Fire-Roasted Tomato Salsa (Salsa de Molcajete)

  1. This salsa looks great. I’m so glad you spelled “jalapeños” correctly haha. I just started noticing Rick Bayless a few days ago when I watched an episode about mole rojo. This salsa looks so rich. I’ve bookmarked this in my reader.
    Ha! Yes, spelling is key, isn’t it? ;) Thanks, lady!

  2. I had to tell you that I’ve made this twice and it is outstanding! We love it! The first time I was a chicken and scraped out the seeds, and it was good, but a little blah. Still great though! The second time I left them all in and the spice was just right! Thanks!

  3. Pingback: Mojo fajitas « One Particular Kitchen

  4. This is a fabulous salsa, even better if you grill fresh tomatoes as opposed to using canned. One might also experiment with adding a different chile to enhance the flavor- maybe an ancho, poblano, or even chipotle along with the roasted jalapenos- the possibilities are endless! Even better if you fry your own corn tortilla chips!

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