I’ve been making this salsa for a few years but was able to finally snag a molcajete while visiting family in New Mexico. I honestly didn’t think the molcajete would make much difference but boy was I wrong!
During the summer months, I grow nearly all the ingredients in the garden. The recipe is from [https://youtu.be/EXMBO6x0LJA](https://youtu.be/EXMBO6x0LJA):
**1 lb Roma tomato**
**10 fresh cilantro sprigs,**
**1-3 serrano chiles**
**1-3 jalapeño chiles**
**½ white onion**
**2 garlic cloves cooked, 1 garlic clove fresh**
**1 heaping tsp salt**
My wife and I have tweaked it slightly through the years, mainly just roasting the tomatoes and peppers rather than boiling and using exclusively serranos most of the time, or more serranos than jalapenos when we want it spicy. Every time I make this, it’s a hit! Glad to have found this subreddit.
_commenter
is that your secret ingredient in the background 😉
Torvabrocoli
best kind of salsa
_BLACKHAWKS_88
Please tell me it’s not that porous on the inside.
doomgneration
What’s the inner diameter of your molcajete? I’m trying to figure out what a good size is for making salsas.
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I’ve been making this salsa for a few years but was able to finally snag a molcajete while visiting family in New Mexico. I honestly didn’t think the molcajete would make much difference but boy was I wrong!
During the summer months, I grow nearly all the ingredients in the garden. The recipe is from [https://youtu.be/EXMBO6x0LJA](https://youtu.be/EXMBO6x0LJA):
**1 lb Roma tomato**
**10 fresh cilantro sprigs,**
**1-3 serrano chiles**
**1-3 jalapeño chiles**
**½ white onion**
**2 garlic cloves cooked, 1 garlic clove fresh**
**1 heaping tsp salt**
My wife and I have tweaked it slightly through the years, mainly just roasting the tomatoes and peppers rather than boiling and using exclusively serranos most of the time, or more serranos than jalapenos when we want it spicy. Every time I make this, it’s a hit! Glad to have found this subreddit.
is that your secret ingredient in the background 😉
best kind of salsa
Please tell me it’s not that porous on the inside.
What’s the inner diameter of your molcajete? I’m trying to figure out what a good size is for making salsas.