I love making salsas - red salsas, green salsas, black salsas, all kinds of salsas! This technique is really simple and it makes a very tasty salsa. I love using both tomatoes and tomatillos, together they provide more interesting flavour tones, and if they are roasted or braised as in this case - before grinding in the molcajete - the flavour is intensified.
I am using chicken stock to braise the vegetables, but you could easily make this salsa Borracha by using beer instead. If you decide to go that route, add some to braise and then add a bit at the end for extra beer flavour.
Three chiles make this salsa pretty spicy, but it is delicious! The guajillo gives that gorgeous colour, the jalapeño adds brightness and the tiny piquín chiles add plenty of heat. If you don’t have all these chiles, don’t let that stop you! Use whatever you have, and if you have other dried chiles, feel free to substitute.
I am using my Mom’s molcajete, but not everyone has one. Use a blender or food processor, just make sure you don’t over process. This salsa is all about that chunky texture.
This salsa goes great with your favourite tacos, tostadas or antojitos. Make some today to celebrate Cinco de Mayo!
Salsa Molcajeteada de Tres Chiles
Three Chile Molcajete Salsa
1 guajillo chile, stemmed and seeded
2 tsp dried piquín chiles
2 tsp vegetable, avocado oil or manteca
1 jalapeño chile, stemmed and sliced thick
1 clove garlic
3 large tomatillos (250g), cleaned and quartered
1 small tomato (120g), quartered
Salt to taste
1/3 cup chicken stock or beer
1/2 cup diced white Spanish onion, rinsed and drained
1/2 cup chopped cilantro
Juice of 1 small lime
Heat medium skillet over medium heat and toast guajillo for a few seconds on each side, until aromatic. Remove to a bowl and add piquín chiles. Toast only for a few seconds and remove to bowl with guajillo.
Add oil to skillet and add jalapeño, garlic, tomato and tomatillos and 1/2 tsp salt. Stir and sauté until golden brown, 4-5 minutes.
Add guajillo and piquín chiles to the skillet and add chicken stock (or beer). Bring to a boil, then turn down heat to simmer and cook, covered, for 10 minutes.
Transfer vegetables and liquid to molcajete and grind until you have a chunky consistency.
Add rinsed onion, cilantro and lemon juice (or a bit more beer). Adjust salt level and stir until everything is combined.
Makes about 1 1/2 cups.