Molcajete Salsa

Name: Molcajete Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-1/2 cups
Cuisine: North America, Mexican
Ingredients: 3 large tomatoes, quartered; 1/2 cup medium onion, roughly chopped; 1 serrano pepper, seeded and halved; 1/2 jalapeno pepper, seeded and halved; 4 garlic cloves, peeled; 1/4 cup fresh cilantro leaves; 1/2 teaspoon salt, divided

Total Time Prep/Total Time: 20 min.

Yield 2-1/2 cups

Test Kitchen Approved

Most salsas taste great, but molcajete salsa—ground by hand using a traditional Mexican mortar and pestle made from volcanic stone—may be the tastiest.

Ingredients

3 large tomatoes, quartered
1/2 cup medium onion, roughly chopped
1 serrano pepper, seeded and halved
1/2 jalapeno pepper, seeded and halved
4 garlic cloves, peeled
1/4 cup fresh cilantro leaves
1/2 teaspoon salt, divided

Directions

Preheat broiler. Place first five ingredients on a foil-lined baking sheet. Broil 3 to 4 in. from heat, until skins begin to blacken, 4-5 minutes. Turn; cook 3-4 minutes longer. Let cool.
Working in batches, grind tomatoes, onion, serrano, jalapeno, garlic and cilantro in a molcajete until chunky. Sprinkle each with salt while grinding. Transfer to a large bowl; stir to combine.

A mortar and pestle creates enhanced flavors in this salsa from the garlic and pepper oils. It also makes for a more rustic, traditional chunky texture. —Julie Andrews, Rockford, Michigan

Recipe Creator