Ingredients
Equipment
Method
- Heat the 1 tablespoon of vegetable oil over medium-low heat in a large frying pan. Add the 3 chopped tomatoes and let cook until softened.
- Add the chopped onion and continue to cook letting the vegetables get soft and start to caramelize, but not burn. Add a little water if they are getting too dark.
- Add the 2 cloves garlic and the 2 tablespoons chile pequin and stir occasionally until the garlic starts to soften. Again, add a little water if the mixture is starting to burn. Once all the ingredients are soft enough to easily be crushed by the back of a wooden spoon, remove from the heat.
- Transfer mixture to a molcajete and grind to your desired consistency. Stir in salt and taste.
Nutrition
Video
Notes
- Molcajete magic: Grinding the salsa in a molcajete gives it an authentic texture and flavor. If you don't have a molcajete, you can use a food processor or blender, but pulse it carefully to avoid over-processing.
- Storage: Store leftover salsa in an airtight container in the refrigerator for up to 5 days.
- Fresh vs. dried chiles: This recipe uses dried chile pequin, but you can also use fresh ones. If using fresh, you may need to adjust the amount to achieve your desired spice level.
- Citrus boost: Add a squeeze of lime juice for extra brightness and acidity.