These two vibrant salsas bring the smoky depth of open-fire roasting to your table. The first is a rustic, charred tomato salsa, where blackened skins impart a deep, complex flavor that is traditionally mashed in a molcajete for a rich, textured bite. It’s balanced with fresh onion and cilantro for a bright finish. The second, Salsa Yucateca, is a punchy, oil-based condiment featuring the intense heat of charred habaneros, roasted garlic, and fresh lime juice. Both are completely vegan and dairy-free, making them perfect for drizzling over grilled meats, tacos, or serving alongside tortilla chips. They offer a fantastic contrast of smoky sweetness and sharp, spicy heat, elevating simple dishes into something truly special.
Mel’S Salsas
Description
These two vibrant salsas bring the smoky depth of open-fire roasting to your table. The first is a rustic, charred tomato salsa, where blackened skins impart a deep, complex flavor that is traditionally mashed in a molcajete for a rich, textured bite. It&# 226;ÂÂs balanced with fresh onion and cilantro for a bright finish. The second, Salsa Yucateca, is a punchy, oil-based condiment featuring the intense heat of charred habaneros, roasted garlic, and fresh lime juice. Both are completely vegan and dairy-free, making them perfect for drizzling over grilled meats, tacos, or serving alongside tortilla chips. They offer a fantastic contrast of smoky sweetness and sharp, spicy heat, elevating simple dishes into something truly special.Ingredients
Directions
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Place the 2 tomatoes, 2 garlic cloves, and 1-2 hot peppers directly on the open flame of a gas stove or on a hot grill/griddle.
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Char the vegetables until the skins are blackened and blistered, turning them occasionally to ensure even charring.
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Remove the charred vegetables from the heat and let them cool slightly until they can be handled.
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Peel the skins off the tomatoes and garlic cloves, discarding the charred skin.
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Place the peeled tomatoes, garlic, and peppers into a molcajete or mortar and pestle.
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Mash the ingredients together until you reach your desired chunkiness.
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Stir in the diced sweet onion and fresh cilantro.
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Season with salt to taste and mix well.
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For the Salsa Yucateca, char the habanero chile and 1 garlic clove using the same method as above.
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Mash the charred habanero and roasted garlic in a small bowl.
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Add the lime juice and olive oil to the mashed chile and garlic.
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Mix thoroughly and season with salt to taste.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 9.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 129.0mg6%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.4g2%
- Sugars 1.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Both salsas can be refrigerated in airtight containers for up to 3 days. The flavors will meld and intensify overnight.
Heat Level: Habaneros are very hot. Wear gloves when handling them to avoid transferring capsaicin to your eyes or other sensitive areas. Adjust the number of peppers in the tomato salsa based on your preferred spice tolerance.
Equipment: While a molcajete is traditional and adds a unique texture, a standard mortar and pestle or even a food processor (pulse briefly) can be used if necessary.
Serving: These salsas are excellent as a dip for tortilla chips, a topping for tacos and burritos, or a drizzle over grilled fish and chicken.
