Salsa Martajada For Dad
Make this dip or condiment for father’s day! It’s a blended salsa that is served warm and pairs well with everything from fried eggs to tacos. To make huevos rancheros, for example, simply serve over-easy-eggs with a generous topping of warm salsa martajada. Dad will love it!
Traditionally, salsa martajada is hand-blended in a molcajete, a mortar and pestle made of volcanic rock. My aunt Diana hand-blended her salsa for many years, until she discovered that she could quickly pulse it in her blender. I too, use a blender, but there’s such a special emotional connection when I use my grandmother’s molcajete to make this recipe. If you have a molcajete, use it to blend your salsa. You’ll use the tejolote to crush the vegetables to your desired salsa consistency rather than pulsing it in a blender. Salsa martajada has a texture that’s somewhere between smooth and chunky and can be made as mild or spicy as you’d like. Whether you use a blender pulse or hand blend your salsa, be aware that fresh peppers vary in the amount of heat they’ll bring to the salsa. You can adjust the heat by removing as many of the seeds as you prefer. If you make a batch, you’ll discover several uses. Texans love football season, and a huge batch of salsa martajada, with restaurant-style tortilla chip. Did you make this salsa? Share your version with me on Instagram at @y_delicacies.
Salsa Martajada
YDelicacies.com Yvette Zuniga Jemison
Servings: about 2 cups
1 lb. ripe Roma Tomatoes (about 5 tomatoes)
Serrano peppers (1/2 for mild, 1-2 for spicy)
1/4 cup reserved water in which the tomato and peppers are boiled
1 Tablespoon fresh minced garlic
1 teaspoon salt
1/2 cup sliced onions
2 Tablespoon olive oil
1. In a medium saucepan, arrange the tomatoes and Serrano chili peppers in a single layer. Fill with enough water to cover the tomatoes and peppers. Bring to a boil. Let boil until the peppers are a dull green color and the tomato peels have split and loosened from the tomato, 10-12 minutes. Use a fork to gently turn over each tomato and pepper half way during the cooking time.
2. Meanwhile, heat olive oil in medium skillet over medium heat. Add onions and sauté until softened and fragrant, flavoring the oil, 3-5 minutes. Add garlic and sauté until fragrant, about 1 minute. Use a slotted spoon to transfer onions and garlic to blender, draining the oil back into the skillet. Set aside skillet with oil.
3. Add salt to blender. Using a slotted spoon transfer serrano peppers to cutting board; remove stems and seeds. Add peppers to blender, and pulse until well blended.
Using a slotted spoon transfer whole tomatoes to blender. Add ¼ cup reserved water and pulse until well blended.
4. Heat oil in the skillet over medium heat. Pour the tomato and pepper blend into the skillet, if needed, add up to 1/2 cup of the reserved saucepan water to achieve your desired salsa consistency. Bring to a boil and remove from heat. Serve warm or room temperature. Store in an airtight container in the refrigerator up to 5 days.
