Authentic Mexican Roasted Salsa (Molcajete Style)
Instructions:
Roast the ingredients:
Place tomatoes, tomatillos, chiles, garlic, and onion directly on a comal or dry skillet. Roast until charred and softened, turning occasionally (about 10–15 min).
Peel & prep:
Remove the garlic peel and any overly charred tomato skins.
Blend or grind:
Traditional: Use a molcajete (mortar and pestle) to mash ingredients one at a time, starting with garlic, then chiles, then onion, and finally tomatoes.
Modern: Blend everything in a blender or food processor for 5–10 seconds (leave it chunky). Add a splash of water if too thick.
Season:
Add salt to taste and mix well. Let it rest 10 minutes before serving to let the flavors deepen.
🌮 Serving Ideas:
On tacos, quesadillas, grilled meats
As a dip with warm tortilla chips
Over enchiladas or chile rellenos