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HOW TO
Make Mexican
Salsa Picante Roja (Hot Red Sauce).

Grinding salsa by hand in a molcajete y tejolote is an entirely different process from simply whizzing the ingredients in a food processor. The slower, more effortful process allows you to fully appreciate the intricate layering of flavors and blending of textures that make authentic Mexican salsa truly spectacular.

Salsa Picante Roja recipe.

     
  1. Roast the chiles on a dry grill or in a cast iron skillet set over medium heat until soft. Remove the chiles and set aside.  
       
  2. Place the tomatoes cut side down in the same skillet set over medium heat and roast until soft. Turn the tomatoes halfway through the process.  
       
  3. Pour a small amount of water into the skillet to remove the bits of roasted flavor. Pour into a small bowl and set aside.  
       
  4. Place the garlic in a molcajete y tejolote and pulverize.  
       
  5. Add the roasted chiles and continue to grind.  
       
  6. Add the tomatoes and crush to produce a richly textured salsa.  
       
 

7. Add the salt and adjust as needed to taste. Stir in the cilantro.

If the salsa is too thick, thin it with a small amount of the reserved water from the roasting pan.

  
       
 

8. Serve.

  
       
    *Similar to a mortar and pestle, a molcajete y tejolote is a traditional Mexican stone tool used for crushing and grinding ingredients. Any large stone or clay mortar and pestle will work just fine. You can shop online for an authentic molcajete at www.mexgrocer.com.  
   
 
   
A Barbara Adams Beyond Wonderful How To
Mexican Cooking Technique