Photograph of the finished Salsa molcajeteada

Mexico · Xốt ớt giã cối đá nướng khô

Salsa molcajeteada

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 12
  • Photograph of Jalapeños Jalapeños 12
  • Photograph of Tomatillos Tomatillos 480 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Shallots Shallots 1.6
  • Photograph of Coarse salt Coarse salt 32 g
  • Photograph of Herbs Herbs 100 g

Method

  1. 1 Dry-fry tomatoes, tomatillo, peppers, garlic, and onions in a cast iron pan until the skins are charred and blackened.
  2. 2 Grill each ingredient for a specific amount of time: garlic 4 minutes, chili peppers 6 minutes, tomatoes 10 minutes.
  3. 3 First, grind coarse salt and garlic in a mortar to create a paste from the crushed salt and garlic.
  4. 4 They are pounded in a stone mortar, not a machine grinder; the stone mortar produces a sauce with coarse particles and no aeration.
  5. 5 Blending the sauce in a blender results in a frothy and pale sauce, which is the most common mistake with this dish.
  6. 6 Next, crush the chilies, then the tomatoes and tomatillo, and finally mix in the chopped herbs.

With an appliance

  • Oven 28 min

    Replace step 1: spray with red fruit oil along with onions and garlic, place everything on the top rack of the oven at 240 degrees for 14 minutes, then flip at minute 7; the ingredients will be evenly browned but the sauce will have less of a smoky, cast-iron flavor.

Start cooking