ROASTED RED MOLCAJETE SALSA (RED SALSA)

This is a great and noble red salsa to use in multiple applications in daily life. Put it on eggs, tacos - whatever you like. Makes 2 cups.

Ingredients

1 clove of garlic unpeeled, roasted

1 teaspoon sea salt

1 pinch of cumin

1 pinch of black peppercorns

¼ onion wrapped in foil and roasted until soft

1 to 4 chiles serranos or jalapeños roasted and peeled

2 Roma or 3 saladet tomatoes, roasted and peeled

¼ cup water, if needed

1 teaspoon of apple cider vinegar

After roasting the garlic, chilies, onion, and tomatoes until soft in a very hot pan or “comal,” crush the ingredients one-by-one in the “molcajete”, starting with all the spices and the garlic. The onion may take some work to crush. If you do not have a molcajete or a mortar and pestle use a spice grinder to crush the spices, then for the other ingredients use a blender or food processor. It tastes better if you do it in a molcajete because the blender may puree the salsa and it will not be sufficiently chunky.

Add the rest of the ingredients one-by-one and crush. For example, add 1 chile and crush until smooth, then add the next chile and crush. Keep adding one ingredient at a time and crush until you have added all of them. Finally, add the water if needed and cider vinegar. Taste and rectify salt.

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