Recipe: Salsa de Molcajete

Stolen from: One Particular Kitchen
So you cant go wrong with salsa, and everyone should have a fridge full of it. Makes you look cultured. Heres a recipe for some fire roasted greatness ima try out tomorrow, and see if my Magic Bullet stays true to the commercial.



Ingredients:

• 1 to 2 fresh jalapeño chiles (my late-season ones from the garden weren’t that hot so I used 5)
• 3 garlic cloves, unpeeled
• 1 15-ounce can diced tomatoes in juice, preferably fire roasted
• 1/4 cup (loosely packed) chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Salt

Easy steps to yum:

1. Heat an ungreased skillet over medium heat and roast the chiles and garlic, turning often until they’re splotchy and brown and soft — this takes about 10 minutes for the chiles, and 15 minutes for the garlic
2. Cool until you can handle them, then roughly chop the chiles, discarding caps, and drop into food processor
3. Peel the garlic and scoop the softened cloves into a food processor; pulse until very finely chopped
4. Add the tomatoes with their juice to the food processor then pulse until puree is coarse
5. Pour into serving dish and stir in cilantro and lime juice, and salt to taste — about 1/2-3/4 teaspoon
6. Serve and enjoy!