Salsa de Molcajete

1 Molcajete con la piedra
1 Comal
4 Roma tomatoes
1 large clove garlic, skin on, roasted on the hot comal for 3 minutes
(mas o menos)on each side
1 large fresh jalapeño, seeds left in
½ teaspoon salt

Roast the jalapeño over a burner and place in plastic bag for about 15
minutes.

While waiting for the jalapeño to sweat, place the comal on a burner and
turn heat to high for a few minutes. Adjust heat to medium high. Place
tomatoes on the comal and roast until skins turn brownish to black.

Remove tomatoes and allow to cool enough to handle. Remove skins (a little
here and there is O.K.). Remove the jalapeño from bag and peel off the
skin and cut away the stem.

Place salt and garlic in the molcajete and grind for 30 seconds. Add the
tomatoes and the chile jalapeño and grind into a salsa.

This salsa and its preparation are very traditional (Muy Mexicano!). It is
good on just about everything, but very good on Tacos de Carne Asada as
the meat comes right off the grill.


Buen Provecho
Cocinero Gringo