What's in the fridge?

I made this salsa en molcajete (Mexican stone mortar and pestle) with just 1 roasted tomato, jalapeño, garlic and salt. It’s a perfect salsa for that burrito making a cameo! 🌯

If you don’t have a molcajete, you can use a food processor or blender (which I used because the tomato didn’t fit). I like to serve it in the molcajete because it looks pretty. 

• 1 tomato
• 1 jalapeño or serrano chile
• 1 garlic clove
• salt

First, roast the tomato, chile, and garlic. I did this on a comal, but you can do it on a griddle, cast iron pan or in the oven under the broiler. It just takes a couple minutes. Turn veggies with tongs to get even browning on all sides as much as possible. (You may start coughing like I did if the chile is hot) You roast them until there is just some black spots and the tomato is kind of soft. 

Then, pure the garlic with salt first, in the molcajete or blender.

Then, add the chile (remove seeds if you want less spice). Puree. 

Then, add the tomato. Taste and add more salt if needed. 

Keeps really well in the fridge for a couple days. It’s super addicting with chips and avocado.

@chefjoanna

How to make salsa en molcajete ##letscook ##homecook ##mexican ##HowTo ##cookingtips ##obsessedwithit ##healthycooking ##healthyrecipes ##chefsoftiktok

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