“A recipe has no soul. You as the cook must bring soul to the recipe.”
Broke in my new molcajete with a Spicy Salsa today. Lucky for me it was pretty smooth already and didn't need much polishing! Recipe below. Check out my highlights for more short videos on the salsa. 🌶🌶🌶🌶🌶😊🔥🍍🔪🇲🇽😄 2 Roma tomatoes
2 Tomatillos, remove husk and rinse
2-4 Serrano Peppers
2-4 Chile de Arbol
2 cloves of garlic
Pinch of Mexican oregano
Juice of 1/2 a lime
1/4 cup diced onion
1 tablespoon cilantro
Salt to taste
Slice tomatoes and Tomatillos in half. Remove stems from Serrano Peppers.
On a preheated comal at medium heat, roast the tomatoes, Tomatillo, Serrano and garlic for 15 minutes. Add a light drizzle of oil to make the process go faster. Turn as needed.
After you remove the above ingredients, still at medium heat, toast the chile de arbol until they become aromatic and blacken in some spots. Only takes 20-30 seconds!
To the molcajete, add the peeled garlic and 1/2 a teaspoon of kosher salt. Grind into a paste. Next, grind the Chile de Arbol.
Roughly chopped the tomatoes, removing skins. Grind in with other salsa ingredients. Next the same with Tomatillo. Skins are thinner, so I left them on.
Mix in the oregano, lime juice, diced onion and cilantro. Taste for salt. If too thick, mix in a few tablespoons of water. Done! 🔥🌶 #hotsauce #salsa #sydney #taco #sydneylocal #foodies #foodlife #healthyeating #foodie #salsaranchero #mexicanfood #melbournemexican #sydneymexican #brisbanemexican #smokychipotle #smokychipotlesauce #immexican #sydneyfoodie #realtacos #becauseimmexican #mexicanfoodaustralia