In the world of Salsas, there are a few camps - red, green, cooked, raw, roasted, smooth and chunky, to name a few. I can’t say I belong to any one of those camps, instead, I favour any of those depending on my mood. Sometimes, I want a punchy and bright Pico de Gallo (fresh), and others I want a mysterious and deep Salsa Negra (roasted), and yet other times I want a salsa that reminds me of home, like my Nana’s Salsa Casera (cooked). It all depends on the day and also what I’m going to use them for.
Today, I was in the mood for something rustic, something easy to make and delicious. Rustic is made with old tools, like my Mom’s molcajete: that volcanic rock mortar and pestle that’s traditional in Mexico. This particular beauty, as I said, was given to my Mom when she got married, so it is older than me! I was so lucky to inherit it and it is one of my most valued treasures. It is heavy and smooth on the inside, a real beauty. And the best part is that it makes the BEST salsa.
When we talk about salsas, we can really go on for hours - there are so many ways to make them! I really don’t use recipes, I only see what I have in the fridge, and then I just throw stuff together. Granted, I have been making salsas for over 30 years and you may not have that same experience. But this is where I come in, to help you make the most awesome salsa you can make.
So this salsa starts out as any cooked salsa, and it’s super easy to make - no chopping required. Just wash some Roma tomatoes and husk and wash some tomatillos, peel one garlic clove and a small cooking onion, and throw everything in a saucepan along with some jalapeños. Cover everything with water and place on the stovetop. Bring to a boil and then simmer for about 10 minutes, only until the tomatillos change colour - you don’t want to cook it so long that they break. Once that is done, it will go into the molcajete to become one of the best salsas you have ever tasted. Just know you’re in for a bit of an arm workout, but be patient. It will be worth it. If you don’t have a molcajete, you can just throw it all in the blender and your salsa will be just as good, only with a different texture.
Season your salsa liberally with salt, throw in some chopped cilantro and that’s IT! OK, OK, maybe I can’t leave things alone and I like to add another type of chile into the mix, like a bit of powdered pasilla, chipotle, guajillo or ancho, just for a bit more mystery. But really, if you don’t have any, your salsa will still be perfectly delicious. Use it for tacos, for dipping, for your morning Huevos Rancheros or whatever you like! If you make it, please let me know and show me your pictures! Buen provecho!
Salsa Molcajeteada
Chunky Salsa made in the Molcajete
2 ripe Roma tomatoes, whole
5 smallish Tomatillos, husked, left whole
1 garlic clove, peeled
1 small cooking onion, peeled and halved
2 Jalapeño chiles, whole
1/2 tsp powdered ancho, guajillo, chipotle or pasilla chile (optional)
1/3 cup chopped cilantro, or to taste
Salt to taste
Place tomatoes, tomatillos, garlic, onion and jalapeños in medium saucepan and cover with water by about an inch. Bring up to a boil and then turn down to simmer and cook for about 5-10 minutes, only until the tomatillos turn an olive green colour. Don’t cook it longer because they will break.
Once vegetables are cooked, place jalapeños and garlic in the molcajete (it helps if you slice the jalapeños first). Start pressing on the vegetables and work until you have a paste. Add the tomatillos and continue working the salsa with the pestle. Once the tomatillos are smooth, add the tomatoes and continue working the salsa until you reach your desired texture.
Season generously with salt, add the chopped cilantro and your powdered chile of choice and stir until it’s all incorporated. Serve right out of the molcajete.
Makes about 2 cups.