Salsa de molcajete has a wonderful smoky flavor from the chargrilling, while Pico de gallo, which literally means “rooster’s beak,” is the mother of all Mexican salsas with its fresh simplicity.


Makes about 1½ cups

Prep time: 10 minutes

Cooking time: 10 minutes

– 6 plum tomatoes or.

– 4 beefsteak tomatoes.

– 2 fresh green bird’s-eye hot.

– chiles, stemmed and chopped.

– ½ small red onion, finely chopped.

– 3 tbsp finely chopped cilantro(use leaves and stems).

– juice of 1 lime.

– sea salt.


Step 1:
Salsa de Molcajete
Put the tomatoes and chiles on a very hot griddle or under the broiler, and turn to blacken on all sides. Let cool for about 5 minutes. On a wooden cutting board, cut the tomatoes into quarters, then scrape into a food processor with their seeds and any juice. Add the chiles, and process for about 30 seconds until you have a coarse-textured purée. Alternatively, pound the tomatoes and chiles using a large mortar and pestle. Transfer to a serving bowl and add the onion, cilantro, and lime juice. Season generously with salt. Taste, and adjust as needed – remember, seasoning is key, so don’t scrimp. Let stand for 1 hour to allow the flavors to develop. This salsa also keeps very well for a couple of days if stored, covered, in the refrigerator. Serve at room temperature with tacos, fajitas, or char-grilled meats.

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