Chiltepin Salsa by Jonathanzaragoza

Ingredients

• 535g roma tomatoes, whole
• 100g white onion, large chunks
• 18g garlic, unpeeled
• 5g chili chiltepin
• 25g water
• 5g diamond crystal kosher salt

Instructions

1. Heat a comal or heavy-bottomed pan over medium-high heat.
2. Add the chiltepin chiles and toast for 1.5 minutes, rotating frequently to prevent scorching. Remove and set aside.
3. Add the unpeeled garlic to the comal and toast for 12 minutes, rotating until evenly charred. Remove and set aside to cool slightly.
4. Add the large chunks of white onion to the comal and toast for 15 minutes, rotating until softened and charred. Remove and set aside.
5. Finally, add the whole roma tomatoes to the comal and toast for 18-20 minutes, rotating until softened and evenly charred. Remove all ingredients and allow to cool slightly.
6. Once cool enough to handle, peel the toasted garlic cloves.
7. In a molcajete (or a mortar and pestle), add the toasted chiltepin chiles and a pinch of the kosher salt. Grind into a fine paste.
8. Add the peeled garlic and 25g of water to the molcajete. Continue to grind until a fine paste is formed.
9. Add the toasted onion chunks to the molcajete and grind until well incorporated.
10. Add the toasted roma tomatoes to the molcajete and grind until your desired consistency is reached.
11. Season the salsa with the remaining kosher salt and adjust to taste.