Authentic Molcajete Salsa
There are limitless varieties of salsas in Mexican cuisine - keep reading to learn how to make authentic molcajete salsa.
Servings: 40 servings (tablespoon size)
Calories: 4kcal
Ingredients
- 3 Roma Tomatoes
- 3 Tomatillos remove outer skin
- 6 Habanero peppers Jalapeno or serrano work also
- 1 Clove of Garlic
- 1 Large Onion 1/2 of onion should be diced
- 1/4 bunch cilantro chopped
- 1/2 Lime Just the juice
- Salt to taste
- 1/4 Cup Water
Instructions
- Using a comal or frying pan without oil, add the tomatoes, tomatillos, habaneros, garlic, and half of the onion cut into 4 pieces, and heat over medium-high heat. Turn the ingredients every 2 minutes and roast until the tomatoes and tomatillos start to have dark spots and the skin starts to peel.
- Remove the comal or frying pan from the heat and peel the tomatoes and tomatillos, setting aside and allowing to cool for a few minutes.
- Add the onion, garlic and a pinch of salt to the molcajete, food processor, or blender and grind or blend briefly before adding the habaneros or other peppers a little bit at a time.
- Next add the tomatoes and tomatillos until a smooth paste is formed.
- Add the water and lemon juice and additional salt to taste.
- Serve directly in the molcajete or in another bowl, adding the rest of the diced onion and cilantro and stirring to combine.
Nutrition
Serving: 1serving (tablespoon size) | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg
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