Ingredients
- 1 pound tomatoes
- 3 clove garlic
- 2 clove jalapeno peppers
- 1/3 cup cilantro
- 1/4 cup onion
- 1 teaspoon lime juice
- 1/4 teaspoon salt
Preparation
Baking Directions:
(Roasted Tomato and Green Chile Salsa) This is archetypal salsa — tomatoes, green chiles, cilantro, and lime.
But more than a mere mix of ingredients, salsa de molcajete uses centuries-old techniques to combine flavors, bringing out the best of each.
Roasting tomatoes gives them a sweet and complex taste; rinsing onion under cold water makes it crisp; and crushing roasted garlic and chiles in a mortar releases their full flavor.
Though it’s typically done in a molcajete (Mexican lava rock mortar), you can also make this salsa using a marble mortar and pestle (as we did).
Finely chopping the garlic and chile in a food processor then adding the tomatoes and pulsing the mixture until everything is coarsely pureed will yield great-tasting results as well.
1.Preheat broiler.
2.Place the tomatoes, garlic, and jalapenos on a foil-lined baking sheet.
Broil for 16 minutes, turning after 8 minutes.
Cool and peel tomatoes and garlic.
Combine the garlic and peppers in a molcajete, mortar, or bowl; pound with a pestle or the back of a spoon to form a paste.
Add tomatoes, and coarsely crush using the pestle or spoon.
Combine the tomato mixture, cilantro, and remaining ingredients in a small bowl.
Yield: 6 servings (serving size: 1/4 cup).
NUTRITIONAL INFORMATION: CALORIES 23 (12% from fat); FAT 0.3g (sat 0g, mono 0.1g, poly 0.1g);PROTEIN 0.9g; CARB 5g; FIBER 1.2g; CHOL 0mg; IRON 0.5mg; SODIUM106mg; CALC 10mg