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Red Salsa — Molcajete Sauce

Red Salsa — Molcajete Sauce

Starters and Sides

This Red Salsa (Molcajete Sauce) combines roasted vegetables with fresh lime, cilantro, and the smokiness of Hawaiian Volcano Sea Salt to create a deliciously rustic and flavorful salsa. The roasting of the tomatoes, jalapeños, and garlic intensifies their flavors, while the smoked salt adds an extra layer of complexity. Serve it with homemade tortilla chips for an authentic touch!

Make: 3 cups

Ingredients:

  • 1/2 sweet Maui onion, finely chopped
  • 1 1/2 tablespoons fresh lime juice
  • 6 Roma tomatoes
  • 2 jalapeño chilies, stemmed, seeded if desired, and halved lengthwise
  • 1 garlic clove
  • 1 cup chopped fresh cilantro
  • Salt to taste (Hawaiian Volcano Sea Salt, Kiawe or Guava Smoked)

Instructions:

  1. Soak the Onion: Soak the finely chopped Maui onion in fresh lime juice for 15 minutes to mellow the flavor.
  2. Roast the Vegetables: Heat an ungreased skillet over high heat. Roast the tomatoes, jalapeños, and garlic, turning frequently until they are charred on all sides.
  3. Blend the Salsa: Place the roasted tomatoes, jalapeños, and garlic into a blender. Pulse the mixture just enough to keep it chunky, not smooth.
  4. Combine the Ingredients: Transfer the blended mixture into a bowl. Add the soaked onions (with lime juice) and chopped cilantro. Stir to combine.
  5. Season with Salt: Add Hawaiian Volcano Sea Salt (Kiawe or Guava Smoked) to taste. The smoked salt will enhance the roasted flavor of the salsa.
  6. Serve: Serve the salsa with tostadas or homemade corn tortilla chips. To make homemade chips, fry corn tortillas cut into 8 wedges each in canola oil until bubbling stops and chips are golden. Drain on paper towels and salt immediately with Hawaiian Volcano Kiawe smoked salt.
  7. Storage: Store any leftover salsa in the refrigerator. It will keep for 3-4 days.
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