Molcajete Roasted Tomato Salsa
Prep Time 20 minutes mins
Cook Time 8 minutes mins
Total Time 28 minutes mins
- 1 1/2 pounds heirloom tomatoes (or fresh garden tomatoes), cored and cut into fourths
- 3 garlic cloves, peeled
- 1/4 cup chopped onion
- 1 tablespoon lime juice
- 1/4 cup roughly chopped cilantro
- 1 small jalapeno pepper, sliced thinly, seeds and membrane removed
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- Tostitos Cantina Thin and Crispy Tortilla Chips or Hint of Lime Tortilla Chips
Place tomato pieces on baking sheet lined with parchment paper, cut side down.
Place garlic cloves next to tomatoes on baking sheet.
Broil tomatoes and garlic in oven until tomatoes are charred (approximately 5 - 8 minutes). Remove garlic cloves when they begin to turn light brown.
Remove tomatoes from oven and allow to cool.
Chop tomatoes into small pieces and place in molcajete.
Chop garlic and add it to the molcajete. Use pestle to grind garlic and tomatoes.
Add onion, lime juice, cilantro and jalapeno pepper to molcajete. Grind with pestle.
Add sugar and salt to tomatoes and grind with pestle to combine all ingredients.
Cover with plastic wrap and refrigerate until ready to serve. Serve with tortilla chips for dipping.