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🌶️ Salsa Martajada – Chef Saúl Montiel

A smoky, flavorful salsa with a rich depth, perfect for pairing with grilled meats, tacos, or as a dip for tortilla chips.

Ingredients

  • 1 red onion (for stronger flavor)
  • 2–3 jalapeño peppers (adjust for desired heat)
  • 4 Roma tomatoes (or any red tomatoes)
  • 6 cloves garlic
  • Fresh cilantro (including stems for added flavor)
  • 1 ripe avocado
  • Salt, to taste
  • 1–2 tablespoons red wine vinegar (for acidity)

Instructions

  1. Char the Vegetables:
  2. Heat a cast-iron pan over medium heat.
  3. Add the red onion and cook until charred, about 5–7 minutes.
  4. Add the jalapeños and cook until charred, about 5 minutes.
  5. Add the tomatoes and cook until charred, about 5–7 minutes.
  6. Add the garlic cloves and cook until charred, about 2–3 minutes.

  7. Remove the vegetables from the pan and set aside to cool.

  8. Prepare the Salsa:

  9. Once the vegetables are cool enough to handle, peel the garlic cloves.
  10. In a large bowl, combine the charred vegetables, cilantro, and salt.

  11. Use a mortar and pestle or a food processor to mash or blend the ingredients until semi-smooth, leaving some texture.

  12. Add Acidity and Avocado:

  13. Add the red wine vinegar to the salsa and mix well.

  14. Dice the ripe avocado and gently fold it into the salsa.

  15. Serve:

  16. Transfer the salsa to a serving bowl.
  17. Serve immediately with tortilla chips, tacos, grilled meats, or your favorite dishes.

Storage

  • Store any leftover salsa in an airtight container in the refrigerator.
  • Best consumed within 3–5 days.
  • Stir before serving, especially if it has been refrigerated for a few days.

Notes

  • For a spicier salsa, include the seeds of the jalapeños or add more peppers.
  • Adjust the amount of salt and vinegar to taste.
  • This salsa pairs well with grilled meats, tacos, or as a dip for tortilla chips.

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