If your mouth is watering already….
I used a molcajete to make the sauces, if you don’t have a mortar you can use a blender or food processor, but as any Mexican would argue, salsas just taste different (and by different I mean amazing!) when made in a molcajete.
1 chile serrano (or half for a milder salsa)
1 garlic clove
2 plum tomatoes
Roast tomato on a comal or skillet,* over high heat, turning them on each side until skin becomes dark and is easily removed. Remove the tomatoes from the comal and let them cool down before peeling them. While they are cooling, lightly roast the chile serrano and garlic clove. Quickly blanch the cilantro to intensify the flavor and color of this herb. Rapidly place the cilantro under cold water to stop the cooking process.
*otherwise, you could broil them in the oven.
Remove the seeds and devein the chile. Place garlic, chile, and cilantro in a molcajete and grind until a you have a uniform green paste. Add the peeled tomatoes one by one, making sure they are well incorporated before adding a new one. Taste and rectify seasoning.
Effortless Salsa Roja
If you already have fried chiles from this recipe. Then the following will be incredibly easy to make!
2-3 tblsp of fried chiles**
2 plum tomatoes
Roast tomatoes on a comal, over high heat, turning them on each side until skin becomes dark and easy to peel off. Remove the tomatoes from the comal and let them cool down before peeling them. In a molcajete place 2-3 tblsp of fried chiles and grind them well before adding the peeled tomatoes, one by one. Taste and rectify seasoning.