Salsa de Molcajete con Aguacate (Print version)
Charred tomatoes, roasted chiles, garlic, and fresh avocado ground in a stone molcajete. A smoky, rich Mexican salsa ready in about 20 minutes.
# Ingredients:
For the salsa base
01 -
3 Roma tomatoes
02 -
1-2 serrano peppers (or 1 jalapeño for milder heat)
03 -
4 cloves garlic, unpeeled
04 -
1/4 white onion, cut into a wedge
05 -
3/4 teaspoon salt, plus more to taste
To finish
06 -
1 large ripe avocado
07 -
Small handful fresh cilantro, roughly chopped
08 -
Juice of 1/2 lime
09 -
Salt to taste
# Instructions:
01 -
Place the tomatoes, peppers, unpeeled garlic, and onion wedge in a dry comal or heavy skillet over medium-high heat. Turn with tongs every 2 to 3 minutes until all sides are charred and blistered and the tomatoes are soft and leaking juice, about 8 to 12 minutes. Remove from heat and let cool slightly.
02 -
Peel the garlic cloves. Place them in the molcajete with the salt. Grind in a circular motion until a smooth paste forms, about 1 minute.
03 -
Remove the stems from the roasted peppers and add them to the molcajete. Grind into the garlic paste until you have a rough, chunky puree with visible bits of charred skin.
04 -
Add the roasted tomatoes one at a time, mashing each one into the base before adding the next. Roughly chop the charred onion and stir it in. Stop when you have a chunky, textured salsa with some visible tomato pieces.
05 -
Halve the avocado, remove the pit, and scoop the flesh into the molcajete. Mash and fold it into the tomato base, leaving some texture. It should look chunky and cohesive, not smooth.
06 -
Stir in the chopped cilantro and lime juice. Taste and adjust salt. Serve immediately from the molcajete.
# Good to know:
01 -
Best served immediately for the brightest color and freshest flavor.
02 -
The molcajete doubles as a serving vessel for a traditional table presentation.