Mexican · Vegetable
Salsa Majarra
Grilled, rustic, and straight from the heart
Rating
Makes 2.5 quarts Added by John Ingredients 10
You'll never be able to replicate this salsa, and honestly, that's the beauty of it. Food is a direct expression of the person making it and the ingredients at hand.
Ingredients
Method
- Heat a charcoal grill to medium-high. Place all ingredients on the grill, turning often until evenly charred and tender. Tomatoes and tomatillos should be blistered and soft; peppers blackened and pliable.
- Transfer tomatoes, tomatillos, and peppers to a bowl. Cover and let them steam as they cool, then peel and seed the peppers. Remove most of the blackened skins from the tomatoes and tomatillos, but leave some char for flavor.
- Using a molcajete, grind the grilled garlic with the poblanos into a paste. (Or chop and mash by hand.)
- Add the paste back into the bowl. Wearing gloves, squish the tomatoes and tomatillos to your desired texture. Tear the peppers into strips and mix in.
- Add salt to taste, mash everything together, and adjust until the texture feels rustic and right.