Grilled Salsa Verde Molcajeteada

Grilled Salsa Verde Molcajeteada is an authentic Mexican salsa that combines the deep, smoky flavors of charred jalapeños and tomatillos with the richness of fresh avocado. The traditional method of using a molcajete—a Mexican stone mortar and pestle—brings out the intensity of each ingredient, creating a salsa that's perfect for tacos, tostadas, or simply enjoying with tortilla chips.

Ingredients

🌶️ 6-8 jalapeños
🍅 3-4 tomatillos
🧅 1⁄4 onion
🧄 1 garlic clove
🧂 1⁄2 teaspoon of salt
🥑 1 avocado

Instructions

1- Char the Vegetables:

• Preheat your grill. Place the jalapeños, tomatillos, and onion on the grill and let them cook until they are nicely charred on the outside, turning occasionally for even charring.

2- Sweeten and Tenderize:

• Once charred, transfer the vegetables to a container with a lid or a zip-lock bag. Seal the container to trap the steam, allowing the vegetables to become sweet and tender as they cool.

3- Prepare the Molcajete:

• In the molcajete, crush the garlic clove together with the salt to form a coarse paste.

4- Add the Vegetables:

• Roughly chop the charred jalapeños and onion, then add them to the molcajete. Continue crushing them until they reach your desired consistency.

5- Incorporate the Tomatillos:

• Add the tomatillos to the molcajete. Crush and mix them into the salsa.

6- Finish with Avocado:

• Cut the avocado in half, remove the pit, and peel the skin. Dice the avocado and fold it into the salsa, gently mixing to combine.

7- Serve and Enjoy:

• Your Grilled Salsa Verde Molcajeteada is ready to be served. Enjoy it fresh, paired with your favorite Mexican dishes or as a flavorsome dip.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: Makes approximately 2 cups of salsa
Equipment: Grill, molcajete (or mortar and pestle)

Cooking Tips:

• If a molcajete is unavailable, a standard mortar and pestle can be used, or even a food processor for a less traditional approach.
• For a milder salsa, remove the seeds from the jalapeños before grilling.

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Grilled Salsa Verde Molcajeteada