Salsa Molcajete Roja
Have you ever made homemade salsa? Well, you haven't really lived until you've made Rahanna Bisseret Martinez's salsa molcajete roja and we're here to share it with you. Get the details on how to make this delicious homemade salsa recipe, as well as some awesome tool options.
Equipment
- Aluminum Foil
- Measuring Spoon
- Large Spoon optional
Ingredients
- 1 lb Roma tomatoes
- 2 cloves garlic
- ⅛ onion
- 1 jalapeño
- sea salt
- ½ bunch fresh cilantro
Instructions
- Roast the tomatoes, jalapeño, onion, and garlic: Wash your hands with soap and water. Turn the oven to 425 degrees Fahrenheit. Place a piece of aluminum foil on top of your sheet pan. Put the tomatoes, jalapeño, onion, and garlic on the sheet pan. Place the sheet pan in the oven and allow everything to roast for 15 minutes. Both sides should be charred. Take the sheet pan out of the oven. Remove the garlic from the sheet pan and set it aside. The tomatoes and jalapeño should be turned at this point. Place the pan back in the oven and let the remaining items roast for another 15 minutes. Turn off the oven and let the ingredients cool for 5 minutes. Rahanna says the "tomatoes and jalapeño should be soft and blistered with blackish-brown spots."
- Crush the garlic and onion: Peel your garlic and place it in the molcajete. Grab the tejolote and use the small end to crush the garlic. Crush the onion as well.
- Press the jalapeño into the molcajete: Use a knife to cut off the stem from the jalapeño. If you'd like more of a garlic and tomato flavor to your salsa, use the knife and cutting board to remove the seeds. You can save them for the end and add as desired. If you know you want a spicier salsa, leave them in and add the whole jalapeño to the molcajete. Use the wider end of the tejolote to press the jalapeño and 1 teaspoon of salt into the sides of the molcajete.
- Add the tomatoes to the molcajete: Add some of the tomatoes to the molcajete and use the larger end of the tejolote to press the tomato into the molcajete. Rahanna recommends using the sides of the molcajete to break down the tomato and incorporate everything. At this point, our molcajete is getting pretty full. You can use your best judgment on whether to transfer some out and re-combine later. Add the rest of the tomatoes.
- Add fresh cilantro: Use a child-friendly knife and cutting board to chop up the cilantro. Add it to the molcajete and combine everything using the tejolote. Taste your salsa and add more salt if needed. Transfer it to a bowl or do like we do and devour it immediately.
Notes
- You can substitute bell pepper for jalapeño as desired
- Don't leave food sitting out at room temperature for extended periods
- See more guidelines at USDA.gov.
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/salsa-molcajete
Nutrition
Calories: 25kcalCarbohydrates: 5gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 7mgPotassium: 294mgFiber: 2gSugar: 3gVitamin A: 1050IUVitamin C: 21mgCalcium: 16mgIron: 0.4mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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