Salsa Picante Roja Authentic Mexican Recipe
When sweet ripe tomatoes meet bold serranos, the flavor of Mexico springs to life. Although this staple salsa can be made with a food processor, many Mexican cooks prefer the more complex texture produced by grinding it by hand in a Mexican mortar and pestle, known as a molcajete y tejolote.
Ingredients
| 4–10 | Serrano chiles* | |
| 10 | medium | tomatoes, halved |
| 2–3 | cloves | garlic |
| ½+ | teaspoon | salt |
| 1/2 | bunch | cilantro, chopped |
| ~ | water |
| *Chilies vary in heat throughout the year. What is mild one month may be super hot another, so taste before you cook! |
Directions
- 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.
- 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.
- Pour a small amount of water into the skillet to remove the bits of roasted flavor. Pour into a small bowl and set aside.
- Place the garlic in a molcajete y tejolote and pulverize.
- Add the roasted chiles and continue to grind.
- Add the tomatoes and crush to produce a richly textured salsa.
- 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.
Preparation Time:
approximately 45 minutes
