Salsa de Tomate Tostado (SAL-sa de to-MA-te tos-TA-do)
Olmec-Inspired Fire-Roasted Salsa
Salsa de Tomate Tostado
Items Needed Comal or cast-iron skillet for charring, Mortar and pestle for mashing, Towel for cleaning the comal Ingredients
2-3 large tomatoes (or a mix of large and cherry tomatoes)
2-4 chilies (such as cayenne and jalapeño)
2-3 spring onions (or 1 small white onion and 1 bunch of scallions)
Salt to taste
Salsa de Tomate Tostado
Olmec-Inspired Fire-Roasted Salsa
Embrace the ancient Olmec method of salsa preparation with this Charred Tomato Salsa. This recipe celebrates the simplicity and depth of flavors achieved through the elemental technique of charring, creating a salsa that's both rustic and rich.
With no oil, add the chilies and onions and stir frequently, until blackened, charred, and wrinkly. Remove and repeat with your tomatoes.
Recipe Directions
Add a tiny splash of water and wipe out the comal with a clean towel. Rough chop all charred ingredients and mash them up in your mortar and pestle to desired consistency. Season with salt.
Source Original Reference Site
History
Salsa is not merely a condiment; it's a culinary artifact, with its preparation methods echoing the Olmecs' mastery of fire and flavor. This salsa, with its smoky and spicy profile, is a testament to the enduring legacy of Mesoamerican cuisine, offering a taste of history with every bite.
