Rustic Roasted Tomato Salsa - Salsa de Molcajete
Okay, I’ve used the word molecajete rather loosely here, since a molcajete is the long-surviving volcanic-rock mortar that’s still used in a Mexican kitchen to grind the ingredients for this kind of salsa. No, using a food processor doesn’t turn out exactly the same salsa in less time. But it can get pretty close, especially if you take time to roast the garlic and chiles and you use fire-roasted canned tomatoes. A tip: most tomatoes need the jazzy lift of lime juice or vinegar, so plan on using it.
Using Fresh Tomatoes: When time and resources (meaning vine-ripe, local tomatoes) are on my side, I make this salsa with fresh tomatoes: I roast 1 ½ pounds (3 medium-large) tomatoes (I especially like the high-acid, flavor packed heirlooms like Zapotec Pleated or Costoluto Genovese; seeds for both are available from Seeds of Change) close up under a hot broiler until blistered and blackened in spots, then flip them over and roast the other side. Peel off the skin and use the tomatoes in the salsa.
Riffs on Roasted Tomato Salsa: A variety of herbs besides cilantro can be worked in here, but basil, fresh oregano and the like make the salsa taste Italian—not what I’m usually after. Beans haven’t been a common addition to salsa in Mexico (that started on our side of the border), but I’ve seen it there several times recently; you can, of course, go all the way to the Southwestern classic: corn and bean salsa, which usually has more than a little vinegar added. The same could be said of fruit salsas—not common in Mexico, classic to the Southwest U.S. (usually made with peaches and, again, more than a little vinegar). If I add fruit to this salsa, it’s usually mango (roasting the mango in a hot oven makes it even more delicious); lime juice and finely grated zest (colored part only) add delicious punch. Cranberries (raw or cooked), apples, pears and jícama also make good additions.
2 Cups
Ingredients
- 2 fresh jalapeño chiles (or 4 fresh serranos, 1 or 2 habaneros or practically any fresh chiles)
- 3 garlic cloves, unpeeled
- ½ cup white onion, finely chopped
- 1 15-ounce can diced tomatoes in juice, preferably fire-roasted
- 1/3 cup (loosely packed) roughly chopped cilantro
- A teaspoon of fresh lime juice or cider vinegar (optional)
- Salt
Procedure
- Set a small skillet over medium heat. Lay the chiles and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 15 minutes for the garlic, about 10 minutes for the chile.
While the chiles and garlic are roasting, scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water and pour into a medium bowl.
- Pull the stems off the roasted chiles and peel the papery skins off the garlic. Scoop them into a food processor and pulse until they are finely chopped. Add the tomatoes with their juice, re-cover and pulse a few more times until the mixture is as coarse or smooth as you want your salsa to be.
- Pour the tomato mixture in with the onion. Add the cilantro, stir thoroughly. Thin with a little water if necessary to give the salsa an easily spoonable consistency. Taste and season with the lime juice or vinegar and salt, usually about ½ teaspoon. If not using within an hour or two, cover and refrigerate. If you’re not planning to use the salsa within a few hours, wait until you’re ready to serve to add the onions and cilantro.
Copyright 2005 Rick Bayless Mexican Everyday W.W. Norton & Company, Inc.
