Salsa Martajada – Chef Saúl Montiel

Instructions

1. Char the Vegetables:

   • Heat a cast-iron pan over medium heat.
   • Add the red onion and cook until charred, about 5–7 minutes.
   • Add the jalapeños and cook until charred, about 5 minutes.
   • Add the tomatoes and cook until charred, about 5–7 minutes.
   • Add the garlic cloves and cook until charred, about 2–3 minutes.
   • Remove the vegetables from the pan and set aside to cool.

2. Prepare the Salsa:

   • Once the vegetables are cool enough to handle, peel the garlic cloves.
   • In a large bowl, combine the charred vegetables, cilantro, and salt.
   • Use a mortar and pestle or a food processor to mash or blend the ingredients until semi-smooth, leaving some texture.

3. Add Acidity and Avocado:

   • Add the red wine vinegar to the salsa and mix well.
   • Dice the ripe avocado and gently fold it into the salsa.

4. Serve:

   • Transfer the salsa to a serving bowl.
   • Serve immediately with tortilla chips, tacos, grilled meats, or your favorite dishes.