In Mexico, this mild salsa is ground in a large stone morter and pestle called a
molcajete. Commonly the salsa is served on the table direct from the molcajete. Without one, you can blend this salsa using a blender. To achieve the texture produced by a molcajete, it helps to chop a portion of the ingredients by hand and combine with the blended portion. This will help to achieve a texture similar to the molcajete.
This salsa is not overly hot. To make it even milder, remove the seeds from the jalapenos before adding them to the mix.
Makes 1 1/2 cups
3
large tomatoes, cut in half1
jalapeños, without stem, cut in half1/4
large white onion2
cloves of garlic1/4
cup water1
tsp salt
Salsa ingredients for this simple toasted salsa
Place the tomatoes, jalapeños, onion and garlic in a dry frying pan or on a skillet. Place over high heat and toast the ingredient until they have blackened on all sides. Remove from heat.
Blackened vegetables in the pan, ready to be transformed into salsa
If using a molcajete, add the toasted ingredients and the onion to it. Pound them into a fairly smooth paste with the pestle. You may have to work in a few batches depending on the size of your molcajete, as its easier if you do not fill it more than half full.
If blending your salsa, add two thirds of your toasted ingredients as well as the onion to a blender. Blend until smooth. With the remaining toasted ingredients, chop them finely on a chopping board. It doesn't have to be terribly even as a few small uneven chunks in the resulting salsa are a good thing. Combine chopped and blended portions into a single bowl.
Thin the salsa with a little water to the desired consistency. Add salt to taste. The resulting salsa should be a little chunky, with a few seeds from the tomatoes and jalapeños clearly visible. The salsa is best consumed the day it is made as the flavors tend to muddy over time.