Salsa molcajeteada

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.