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Salsa Roja for Pescado Tikin Xik

If you have a molcajete, a traditional Mexican mortar and pestle, you can grind the ingredients by hand. Serve with our Pescado Tikin Xik.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, February 2003

Ingredients

  • 8 plum tomatoes
  • 1 serrano pepper or small jalapeno
  • 1 small garlic clove
  • 1/2 teaspoon coarse salt, plus more for seasoning

Directions

  1. Heat a small skillet over medium heat. Add tomatoes; roast until softened and charred, about 12 minutes. Transfer to a plate; set aside. In same skillet, roast serrano until charred, about 8 minutes. Transfer to a bowl; cover with plastic wrap, and let stand 10 minutes.

  2. Peel tomatoes and pepper. Roughly chop tomatoes; place in a small bowl. Mound pepper, garlic, and salt on a cutting board; chop to form a rough paste. Stir into the tomatoes; season with salt.

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