Gustavo Romero from Oro by Nixta's go-to recipe for a salsa de molcajete is far greater than the sum of its parts. Tomatoes, onion, garlic, and chiles are charred on the comal and then go straight into the molcajete, where their flavors meld in the most harmonious of ways. Served warm with fresh tortillas, tacos, or chips — there's nothing more delicious. Y es la neta del planeta.
Gustavo Romero
2 cups of salsa
3 Roma tomatoes
½ red onion
6 garlic cloves, peeled
4 serrano peppers
Juice of half a lime
¼ cup cilantro, chopped
Salt, to taste
Black pepper, to taste
Preheat a comal over high heat. Add the tomatoes, onion, garlic, and serrano peppers, and char, turning with tongs, until the skins are black.
Transfer the garlic to a molcajete and grind into a paste. Add the onion and grind, followed by the serrano peppers, mashing until combined.
Add the tomatoes one by one, mashing them in as you go.
Stir in lime juice, salt, pepper, and chopped cilantro.
Adjust seasoning to taste and serve.
2 comments
We only buy store-bought salsa when I am too lazy to make this. That said, this does only take about an hour to pull together, and it is extremely satisfying to make in the molcajete. It is not fussy or fancy – it is simple and delicious. This is my favorite of Mr. Romero’s salsa recipes (although the pineapple habanero is a close second).
Great recipe. First try, I added an extra pepper, just because I had one, and that made it pretty hot. The daughter who loves hot food loved it. Husband is requesting I make it again. A little hot for me, but I will leave the extra pepper out next time.