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"Grilled" Salsa
Course: Snack
  • 5 Roma tomatoes halved
  • 1/4 white onion left quartered skin on
  • 1 clove of garlic whole skin on
  • 1 jalapeno serrano, Anaheim - pick your pepper
  • salt
  • 1/2 t cumin
  • cilantro minced
  1. Grill or broil tomato halves, onion quarter, garlic clove, and pepper until nice and brown
  2. If you have a molcajete (no molcajete, use a food processor), grind cumin, add grilled garlic and salt and grind to a paste
  3. Add onion, one petal at a time, grinding into a paste
  4. Add tomatoes, one-half at a time, working to break up the skins (with the first few it's easy to break the skins, but as you get to the last few it's harder to make contact with the molcajete.
  5. Stir in cilantro