The simple secret that I always use to make the best homemade salsa

There is something Salsa– and especially the combination of chips and salsa – which I long for. I will take salsa in some form of traditional benefit Gallo peak And Tomatillo Sauas Mixtures with mango Or pineapple. But Salsa is not just for chips. Many Mexican recipes rely on the salsa – and stands out.

If you put salsa on the table, you can do it in some ways: Serve it in Pico form with diced onions, peppers and a mixture of citrus fruits, corianderAnd spices for a bright, fresh, acidic version. Or you can mix the ingredients or Grind the salsa with a mortar down. This is my preferred texture for Salsa, and so they do my favorite salsa, Salsa de Molcajete.

But this traditional homestyle version is not special because it is mixed. It is something special because the salsa requires a step that distinguishes this sauce from the rest. I love it so much that it is the only way I do more.

What is Salsa de Molcajete?

Salsa de Molcajete is a sauce in a volcanic stone mortar – a Critical tool in Mexican cuisine. A molcajete, the name for the mortar, is used for Guacamole and other authentic dips and sauces. Salsa de Molcajete usually includes tomatoes, peppers, garlic and salt, but onions and coriander are often also critical ingredients.

Before the ingredients are ground into a delicious salsa, the entire vegetables are roasted – here the magic of this salsa happens. While I love fresh, bright salsa, I was packed by the powerful Fire -groomed taste by Molcajete Salsa for the first time that I had it.

What makes Salsa de Molcajete great?

The key to great salsa – and especially molcajete salsa – is First roast the vegetables. This step is more than just a tradition – it changes the taste. Frying tomatoes, peppers and onions not only gives a rich, smoky depth, but also concentrates its taste by reducing excess moisture. This ensures that your salsa is rather chunky than watery, with a bold, charred taste that is difficult to beat.

Many chefs and domestic chefs agree: the best salsas often contain the roasting of most, if not all ingredients. In the case of Salsa de Molcajete, this means combining roasted vegetables and together in a traditional stone mortar (Molcajete) for a rustic, structured finish.

Tips for the production of roasted salsa

This salsa only uses a handful of ingredients, so it is pretty easy to put together if you need something easy. Roma tomatoes are the popular option, but one Erbstück variety It’s also a good choice – just make sure that he core an heirloom tomatoes before roasting them. Jalapeño -Paprika are a traditional choice, although you can experiment with other Chilean varieties such as Serranos or Poblanos for different heat levels.

• Use the grill. Switching on the grill is my favorite method to annoy everything. Cook the vegetables directly on the grid until they are blown and blackened on all sides. If you do not have a grill, put the vegetables on a baking sheet until they are charred and turn as needed.
• If you don’t have a Molcajete or mortar and pestle, use a blender. Since not everyone has a big mortar to grind the ingredients, there is a simple problem bypass. I prefer one ImmersionWhat works well to achieve a chunky texture, but a standing mixer can achieve the same result with the impulse function. Molcajete Salsa should be slightly chunky and not completely pureed. (In addition, roasted vegetables are much easier to mix.)
• Season and serve at room temperature. Mixed once, season with salt to taste. Molcajete scales are often served at room temperature and with freshly produced tortillas, grilled meat or as Tacos Tocos. (Apart from that, I prefer my salsa very cold.)

Even if you do not do Salsa de Molcajete, but instead something different, Vegetables Like tomatoes or tomatilos before the production of salsa is a great way to bring your sauce a deep, complex taste.