How to make Tamarillo Salsa in Molcajete
This tamarillo salsa ditches the usual red for vibrant, smoky tree tomatoes, crushed in a traditional molcajete for an earthy, fiery dip. Charred onions, jalapeños, and fresh cilantro add depth and zest, perfect for dipping with toasted pita bread or chips.
Equipment
Ingredients
- 6-7 tamarillos tree tomatoes
- 2-3 garlic cloves
- 1 red onion
- 1 fresh jalapeño
- 1 juicy lime or lemon
- Fresh cilantro
- Sea salt
- Olive oil optional
Instructions
- Embrace the char: Slice the tamarillos in half and coarsely chop the onion and jalapeño. Toss them with the garlic cloves in a dry pan and cook for 5-7 minutes, letting them char until 60-70% blackened. Stir occasionally to ensure even charring.
- Unleash the molcajete's magic: Transfer the charred ingredients to your molcajete. Peel the blackened skin off the tamarillos and then start pounding! Crush everything together, releasing the vibrant flavors and juices with each satisfying thud.
- Infuse with freshness: Once things are nicely pulverized, stir in the chopped cilantro and squeeze in the lime or lemon juice. Add generous pinches of sea salt to taste. For an extra touch, drizzle in some olive oil for a smoother texture.
- Dive into the fiery paradise: Grab your favorite toasted pita bread or chips and scoop up this smoky, tangy concoction. Remember, the jalapeño packs a punch, so adjust the amount to suit your spice tolerance.
Video
Notes
- Spice it up, tone it down: For a milder salsa, remove the seeds from the jalapeño before charring. Want it extra fiery? Leave the seeds in or even add a pinch of chili flakes.
- Go for the ripe ones: Choose ripe tamarillos with soft skin for the sweetest and juiciest salsa.
- Get creative: Don't be afraid to experiment! Add other ingredients like chopped avocado, bell peppers, or even mango for a twist on the classic recipe.
- Embrace the tradition: The molcajete adds a unique earthy flavor to the salsa. If you don't have one, a mortar and pestle or even a food processor can work in a pinch.
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