Roasted tomato salsa (Salsa de molcajete) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 57) by Rick Bayless and Deann Groen Bayless

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

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

  • emstovall on August 15, 2021

    Make sure onion is small. Half a large was onion forward

  • shoffmann on September 08, 2017

    Nice flavor from charring the vegetables, but overall we weren't all that impressed.

  • TrishaCP on August 25, 2016

    No surprises here- just a straightforward salsa with complexity from the charred vegetables that tastes like you want a salsa to taste. (We grilled them in a grill pan rather than charring on the stove.) I only used one jalapeño with seeds and that was plenty hot- since I used a red one my salsa was more reddish in color than the picture.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.