The magic in this salsa is all in the wrist. Proper molote postioning is crucial. In case you don’t know what the molote is, it is the half pound volcanic rock you use to mash ingredients in the molcajete.
After proper seasoning of your molcajete, rinse and prepare the following ingredients:
- 6 red roma tomatoes (small)
- 4 to 6 jalapenos
- 2 garlic teeth
- ½ tbspn of sea salt
- A pinch of cumin
- Bag of tostadas
- Cilantro to garnish
- Pan sear the tomatoes and jalapenos on a griddle or a cast iron pan for 10 to 15 minutes. You can also oven roast them in a pan in the oven for 15 – 20 minutes at 450 F.
- Once the jalapenos have been toasted you can place them in a plastic bag so that the skin falls off easier. Peel the jalapenos of their skin and remove the vine. Also peel the tomatoes of their skin.
- Place garlic salt and cumin with 2 tbspns of water also in the molcajete and mash away for 3 minutes until it turn into a pulp.
- Add the tomatoes and jalapenos and mash until desired consistency.
- Top off with cilantro as a garnish and aroma.
- Dig in with some tostadas!
