Salsa Roja de Molcajete

From the kitchen of Jose

Every meal started with this salsa. Abuela would grind it in her molcajete — the volcanic stone mortar she brought from Puebla. The texture is completely different from a blender. Chunky, smoky, alive.

Ingredientes

• 4 Roma tomatoes
• 2 Serrano peppers
• 2 cloves Garlic, unpeeled
• 1/4 White onion
• Salt to taste
• Fresh cilantro

Pasos

1. Roast tomatoes, serranos, garlic, and onion on a comal or cast iron skillet until charred on all sides. The tomatoes should be soft and blistered.
2. Peel the garlic. Start by grinding the garlic and salt in the molcajete to make a paste.
3. Add the serranos and grind into the paste.
4. Add the tomatoes one at a time, crushing and mixing. The texture should be chunky, not smooth.
5. Stir in chopped cilantro and diced onion. Taste and adjust salt. Best served at room temperature.