Charring the ingredients in a dry cast-iron skillet adds depth of flavour to this spicy salsa. A molcajete is a mortar and pestle, but we've simplified this recipe by pulsing the ingredients in a food processor. If you prefer a milder salsa, discard the seeds and membrane from the jalapeño. Serve with tortilla chips, grilled fish or chicken.
- Portion size 1 serving
- Credits : Canadian Living Magazine: November 2015
MethodIn cast-iron skillet, cook tomatoes, jalape?o pepper and onion over high heat, turning frequently, until tomatoes and jalape?o pepper are charred and softened and onions are tender-crisp and lightly charred, about 4 minutes for the onion and 8 minutes for the tomatoes and jalape?o pepper. Let cool enough to handle.
Core tomatoes. Remove stem from jalape?o pepper. Keeping onion separate, coarsely chop tomatoes, jalape?o pepper and onion.
In clean skillet, heat oil over medium heat; cook onion, garlic and half of the salt, stirring, until onion is softened, about 5 minutes. Let cool completely, about 1 hour.
In food processor, pulse together tomatoes, jalape?o pepper, onion mixture and remaining salt until almost smooth. Transfer to bowl. Stir in cilantro. (Make-ahead: Cover and refrigerate for up to 2 days.)
A molcajete (mortar and pestle) is a central tool in Mexican cuisine; it is used to grind chillies and spices for many different types of sauces, including fresh salsas, guacamole, marinades and mole sauces. Here, at Royalton Riviera Cancun, a resort exclusive to Sunwing.ca, Canadian Living's Annabelle Waugh and the resort's own Chef Freddy use it to crush up charred tomatoes, onions, jalapenos and garlic to make a very flavourful cooked version of a classic pico de gallo.
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Nutritional facts per serving: about
- Fibre 1 g
- Sodium 118 mg
- Sugars 2 g
- Protein 1 g
- Calories 28.0
- Total fat 2 g
- Potassium 154 mg
- Cholesterol 0 mg
- Total carbohydrate 4 g
- Iron 1.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 5.0
- Vitamin C 15.0