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