Salsa de Molcajete Picosa

Instructions:

1. Roast the tomatoes, chiles, and garlic on a comal or skillet until blistered and charred on all sides.
2. In the molcajete, grind the garlic and salt together to form a smooth paste.
3. Add the chiles and crush until they reach a chunky consistency.
4. Add the roasted tomatoes one at a time, grinding each to your preferred texture.
5. Stir in the chopped onion and cilantro.
6. Taste and adjust salt, heat, or acidity, adding a squeeze of lime if desired.

Variations

• Add a roasted tomatillo or two for a brighter, tangier salsa.
• Substitute some of the tomatoes with fire-roasted canned tomatoes for added smokiness.
• Mix in a pinch of dried Mexican oregano for an herbal note.
• Add a small roasted garlic clove for a slightly sweeter, deeper flavor.
• Use a combination of serrano and árbol chiles for extra heat and complexity.

Tips

• Char the ingredients well; deeper blistering creates a richer, smokier flavor.
• Grind slowly in the molcajete to build texture instead of pulverizing the ingredients.
• If the salsa becomes too thick, add a roasted tomato or a spoonful of its juices to loosen it.
• Serve immediately for maximum freshness, but note that flavors deepen after resting.
• Clean the molcajete with warm water only—soaps can linger in the porous stone.