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Salsa Roja de Molcajete

Serves 4 to 6 Dip vegan, Appetizers

Salsa Roja de Molcajete

Salsa Roja de Molcajete is a staple in the homes of Jalisco, where its bold aroma is a mealtime call to gather. This traditional salsa, rooted in everyday cooking, captures the essence of the region with its straightforward yet generous flavors. It's a dish that stands on its own, free from the need for elaborate accompaniments, just like the family recipes passed down through generations.

Expect a smoky intensity from the dried chiles de árbol and guajillo, balanced by the roasted sweetness of roma tomatoes and garlic. The coarse texture from the molcajete adds a rustic feel, while the fine salt ties it all together. It's best enjoyed with crisp totopos, letting each bite resonate with the vibrant flavors of Jalisco.

Ingredients

  • 6roma tomatoes — charred on the comal
  • 6dried chiles de árbol — toasted
  • 2dried guajillo chiles — stemmed and seeded
  • 3 clovesgarlic — roasted in the skin
  • 1/4white onion — charred
  • 1 tspfine salt
  • 3 cupstotopos — for scooping

Method

  1. Begin by preheating a comal or a cast-iron skillet over medium-high heat. Place the 6 roma tomatoes, 6 dried chiles de árbol, 2 dried guajillo chiles, 3 cloves of garlic (with skins on), and 1/4 white onion on the hot surface. Allow them to char, turning occasionally, until the tomatoes and onion have blackened spots and the chiles are fragrant and slightly puffed. The garlic should be soft, and the skins should peel off easily.
  2. Once charred, remove the ingredients from the heat. Let the chiles cool slightly, then remove their stems and seeds. Peel the garlic cloves, discarding the skins. This step ensures that the garlic's flavor is mellow and sweet, while the chiles' heat is more manageable.
  3. If using a molcajete, start by grinding the garlic and salt together to form a paste. Add the chiles next, grinding them until they break down into small pieces. Finally, add the onion and tomatoes, one at a time, grinding each until you achieve a rough, spoonable texture. If using a blender, pulse the ingredients together, being careful not to over-blend; the salsa should have a chunky consistency.
  4. Once the salsa has reached the desired texture, transfer it to a bowl if you used a blender. Stir in 1 teaspoon of fine salt, adjusting to taste. If the salsa is too thick, add a little water or the liquid from the tomatoes to loosen it until it pours off a spoon but still holds some body.
  5. Taste the salsa for heat and acidity. If it needs more heat, consider adding a few more chiles de árbol. Adjust the salt if necessary to balance the flavors. The salsa should have a vibrant, smoky aroma and a balanced taste of heat and tanginess.
  6. Serve the Salsa Roja de Molcajete directly in the molcajete or a serving bowl. Accompany it with 3 cups of warm totopos or tortillas, allowing everyone to enjoy the fresh, robust flavors that are characteristic of Jalisco's everyday cooking.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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