If there is something that is never missing in a Mexican kitchen is salsa.
That’s why Mexicans are really skillful at improvising salsa recipes. This Roasted Tomato and Green Chilli Salsa is a clear example of it. It takes no time to make and the results are incredible. If you don’t have a “molcajete*” but still want a chunky salsa use a pestle and mortar, otherwise use a hand blender for a smoother result.
On this occasion we roasted the ingredients on a bbq to give a nice smoky flavour but you can also use a flat pan or a sauce pan.
The ingredients below will make a mild salsa, if you want to make it more spicy feel free to use more chillies.
*Molcajete is the Mexican version of the Pestle and Mortar.
Prep Time | 10 minutes
Cooking Time | 5 minutes
Difficulty | Easy
1 garlic clove chopped
2 jalapeño chilli
Salt to taste
- BBQ or heat the tomatoes and chillies on a pan with no oil until they become soft and the outside turns black
- Put the garlic in the molcajete with a bit pinch of salt and grind, until you have a soft paste
- Add the chillies one by one, grinding each one to integrate them with the garlic
- Finally add the tomatoes, season with salt.
Enjoy this salsa with any meal of the day, you can also have it as a dip.