Essential roasted tomato-jalapeno salsa from the stone mortar (Salsa de molcajete) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 21) by Rick Bayless

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Picadillo-stuffed jalapenos (Chiles jalapeños rellenos de picadillo); Crusty lentil cakes with garlic and herbs (Tortas de lentejas); Great big tamal roll with chard (Tamalón de acelgas); Plantain turnovers with crab filling

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Rutabaga on January 01, 2015

    Roasting is good option when all you have available are winter hothouse tomatoes. Even with less than stellar tomatoes, this salsa had a rich, nuanced flavor, and I much prefer roasted jalapeños over raw. The roasted ingredients are easily ground with a stone mortar and pestle.

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