The best salsas have a little heat, the right amount of acidity and lime, a clean, bracing flavor, and something interesting. This one, from chef Claudette Zepeda, delivers on all fronts. Char Anaheim chiles and dry-fry tomatoes: They’re the key to its smoky flavor profile. Lemon and lime juice deliver brightness; serrano chiles add a touch of heat. We like to make this salsa with a little texture, so it stays on Claudette’s tasty tamales.
Molcajete Salsa
Ingredients:
- 1 Anaheim chile
- 3 lb. (1.5 kg) Roma or heirloom tomatoes
- 2 tomatillos
- 1 serrano chile
- 3 garlic cloves
- 1 yellow onion, quartered
- 1 bunch fresh cilantro, roughly chopped
- Sea salt
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. fresh lime juice
Directions:
Using tongs, hold the Anaheim chile over the flame on a gas burner and char until the skins are blistered. Alternatively, place the chile on a baking sheet and char under the broiler. Place the chile in a bowl, cover with plastic wrap and let steam. Remove the skin, stem and seeds (do not rinse the chile).
In a dry large fry pan or on a griddle over high heat, working in batches as needed, char the tomatoes, tomatillos, serrano chile, garlic and onion on all sides. Transfer to a large plate.
In a molcajete, combine the cilantro and a pinch of salt and grind until the cilantro is broken down. Add the charred chiles, tomatoes, tomatillos, garlic and onion and grind to desired texture. Stir in the lemon and lime juices. Taste and adjust the seasoning with salt. Makes about 8 cups (2 l).
Recipe courtesy of Claudette Zepeda, Chef, VAGA, San Diego
