Ingredients
6 plum tomatoes (about 1 pound)
3 garlic cloves, unpeeled
2 jalapeno peppers
1/3 cup chopped fresh cilantro
1/4 cup finely chopped onion
1 teaspoon fresh lime juice
1/4 teaspoon salt
Method
Sources
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Volcanic basalt mortar — coarse, traditional Mexican salsas
Charred diced tomatoes — depth for chili, salsa, stews
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Canned tomatillo salsa — chilaquiles, enchiladas, braising liquid
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Volcanic basalt mortar — coarse, traditional Mexican salsas
Charred diced tomatoes — depth for chili, salsa, stews
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Canned tomatillo salsa — chilaquiles, enchiladas, braising liquid
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Preheat broiler. Place the tomatoes, garlic, and jalapenos on a foil-lined baking sheet. Broil 16 minutes, turning after after 8 minutes. Cool and peel tomatoes and garlic. Combine the garlic and peppers in a molcajete, mortar, or bowl; pound with a pestle or the back of a spoon to form a paste. Add tomatoes, and coarsely crush using the pestle or spoon. Combine the tomato mixture, cilantro, and remaining ingredients in a small bowl. Roasting tomatoes gives them a sweet and complex taste; rinsing onion under cold water makes it crisp; and crushing roasted garlic and chiles in a mortar releases their full flavor. Though it's typically done in a molcajete (Mexican lava rock mortar), you can also make this salsa using a marble mortar and pestle (as we did). Finely chopping the garlic and chile in a food processor then adding the tomatoes and pulsing the mixture until everything is coarsely pureed will yield great-tasting results as well.