Chef Matthew Lake, owner of Alamexo shares the secrets to making a perfect salsa!
Yield 1 qt.
1 qt. Whole roasted plum tomatoes
3 ea. Whole roasted jalapeño peppers
10 ea. Whole cloves garlic roasted
Salt to taste
Roast the tomatoes, chilies & garlic on the comal or a heavy cast iron pan until well cooked and lightly charred on the outside. Place the garlic and chilies in the molcajete and grind until smooth. Add the tomatoes and gently crush. Season with salt and serve.