Lupe Romero Vidal and her best friend, Chabela Cortés García, live in a 300-year-old hacienda in the countryside of Hidalgo, Mexico. They make this spicy red salsa in a deep lava-stone molcajete (mortar).

Lupe Romero Vidal and Chabela Cortés Garcîa
This Story Originally Appeared On sunset.com

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Recipe Summary test

total:
25 mins
Yield:
Makes 1 1/2 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a cast-iron skillet over low heat. Add chiles and garlic. Toast, turning often, until chiles are a shade darker and garlic is lightly toasted, about 4 minutes. Transfer both to a bowl.

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  • Increase heat to high. Add tomatoes and toast, turning occasionally, until blackened on several sides, about 10 minutes, transferring to a bowl as done.

  • To make the salsa in a mortar, put toasted garlic and salt in a deep mortar (molcajete) and pound to a coarse paste, pushing down with the pestle and then rocking it back and forth a few times before pounding again. Add toasted chiles and coarsely crush, then pound in toasted tomatoes one at a time. Add salt to taste. To make in a blender, add all ingredients at once and pulse until coarsely puréed.

Chef's Notes

Nutritional analysis is per serving with salt.

Nutrition Facts

5 calories; calories from fat 7.4%; protein 0.2g; carbohydrates 1g; fiber 0.5g; sodium 128mg.
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