5 Roma tomatoes
3 cloves garlic
1 red onion
Juice of 1 lime
1 teaspoon (6 g) salt
1 teaspoon (6 g) ground cumin
1 handful of fresh cilantro, chopped
On a barbecue grill or unoiled pan on the stovetop, grill the tomatoes, garlic, jalapeño, and onion, until the skin of all the vegetables is at least 2/3 blackened.
Remove from grill and allow to cool.
Roughly chop the roasted vegetables.
Add the onion, garlic, lime juice, cumin and salt to the molcajete.
Using the tejolote, grind the ingredients in the molcajete, using a crushing motion to release the flavors from the vegetables.
Add the tomatoes and jalapeno, and continue to blend and grind.
When the mixture has reached the consistency you like (we like our salsa to be a little chunky, but you can mix longer for a smoother texture), add the cilantro and mix thoroughly.
Serve directly in the molcajete with tortilla chips.
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