Stone-Ground Tomato Salsa (Salsa Roja en Molcajete)

Recipe courtesy of Sergio Remolina and The Culinary Institute of America at San Antonio
Show: Man Fire Food Episode: Global Flavors of Texas
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 1 cup
LEVEL: Easy

ingredients

  • 2 Roma tomatoes
  • 1 teaspoon salt, plus more if needed
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Dry roast the chiles, garlic and tomatoes on a comal or cast-iron pan over medium-high heat. Remove the garlic when the papery skin begins to brown. Peel and discard the skin. Keep turning the vegetables until soft and blackened on all sides. Remove and set aside to cool. When the chiles are cool, remove and discard the stems, peel off the skin and slice the chiles in half. Remove the skin and eyes from the tomatoes.

Place the chiles and garlic in the molcajete. Add the salt and grind to make a paste with the volcanic pestle referred to as a "tejolote." Add the tomatoes, one at a time, and make a smooth salsa. Season generously with salt and serve.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.