A molcajete is a heavy granite mortar in which salsa ingredients are traditionally ground. You can use a blender pulsed a few times to approximate the chunky texture a molcajete gives.

SERVINGS

Makes about 1 pint

INGREDIENTS

5 ripe medium Roma or plum tomatoes

3 jalapeño peppers

1 small white onion, chopped

1/2 cup cilantro leaves

2 cloves garlic, peeled

Salt to taste

PREPARATION

1.    On a grill or in an iron skillet over high heat, sear the tomatoes and jalapeños, turning them a few times until they are soft and all sides are charred. Remove from heat and allow them to cool.

2.    Remove the tomato skins. Remove the stems from the jalapeño peppers and then their skins by rubbing them with a paper towel. Place the peeled tomatoes, chiles, onion, cilantro, garlic, and salt in a molcajete and pound until chunky and blended. If using a blender, pulse to roughly chop the ingredients.

GREEN SALSA (SALSA VERDE)

Follow the recipe above, replacing the tomatoes with 1/2 pound of tomatillos, husks removed, chopped, and cooked in a skillet over medium-low heat for 15 minutes. Add 1/2 teaspoon of sugar.

EXTRA HOT SALSA 

To increase the pungency of the salsa, add 5 seeded, chopped serrano chiles or 1 habanero. The serranos and habanero can be used raw, as grilling is impractical and may release choking, burning fumes.