Grilled Salsa Verde Molcajeteada
Elevate your culinary skills with this traditional Grilled Salsa Verde Molcajeteada. This authentic Mexican salsa combines the smoky flavors of grilled ingredients with the rustic texture achieved using a molcajete, resulting in a vibrant and flavorful condiment perfect for tacos, grilled meats, or as a dip for tortilla chips.
Ingredients
🍅 4 medium tomatillos, husked and rinsed
🌶️ 2 serrano peppers
🧄 2 cloves garlic
🧅 1/4 medium white onion
🌿 1/4 cup fresh cilantro leaves
🧂 Salt, to taste
🍋 Juice of 1 lime (optional)
Equipment
• Grill or grill pan
• Molcajete (traditional Mexican mortar and pestle) or blender
• Tongs
• Knife and cutting board
• Serving bowl
Prep Time
10 minutes
Cook Time
15 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 25
• Protein: 1g
• Carbohydrates: 5g
• Fat: 0g
Instructions
1. Grill the Vegetables
o Preheat your grill or grill pan over medium-high heat.
o Place the tomatillos, serrano peppers, garlic cloves (unpeeled), and onion directly on the grill.
o Grill the vegetables, turning occasionally, until they are charred and softened:
Tomatillos: 7-10 minutes
Serrano peppers: 5-7 minutes
Garlic cloves: 5 minutes
Onion: 7-10 minutes
o Once done, remove the vegetables from the grill and let them cool slightly.
2. Prepare the Ingredients
o Peel the charred skins off the garlic cloves.
o Remove the stems from the serrano peppers. For a milder salsa, remove the seeds; for more heat, leave them in.
o Roughly chop the grilled onion.
3. Combine in the Molcajete
o In the molcajete, start by grinding the grilled garlic cloves with a pinch of salt into a smooth paste.
o Add the grilled serrano peppers and continue grinding until you achieve a coarse mixture.
o Incorporate the grilled onion and grind to your desired texture.
o Add the grilled tomatillos one at a time, grinding each into the mixture to form a chunky salsa.
4. Finalize the Salsa
o Stir in the fresh cilantro leaves, gently mixing them into the salsa.
o Taste and adjust the salt as needed.
o If desired, add lime juice for extra acidity and brightness.
5. Serve
o Transfer the salsa to a serving bowl.
o Serve immediately as a topping for tacos, grilled meats, or as a dip with tortilla chips.
Cooking and Serving Tips
• Variations: Experiment with different types of peppers, such as jalapeños or poblanos, to adjust the heat level and flavor profile.
• Serving Suggestions: Pair with carne asada, grilled chicken, or use as a zesty addition to breakfast eggs.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors may intensify over time.
Enjoy your Grilled Salsa Verde Molcajeteada! 🌿🌶️🍅
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