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1
Place all ingredients—jalapeño, serrano, and habanero peppers, regular tomatoes, heirloom tomatoes, onion, garlic, and corn—on a hot clay comal (griddle) and roast until charred and fully cooked.
2
Add a pinch of salt to the molcajete (traditional stone mortar). Transfer the roasted garlic and onion into it and begin grinding.
3
Remove the stems from the roasted habanero and serrano peppers. Add them to the molcajete and grind together with the garlic and onion.
4
Slice the roasted jalapeño peppers into smaller pieces since they are firmer, then add them to the molcajete and continue grinding.
5
Finally, add the roasted regular and heirloom tomatoes to the molcajete and continue grinding until well blended.
6
Cut the kernels from the roasted corn and mix them into the ground salsa. Taste and adjust the salt as needed. The salsa is now ready to serve.
PrimedTableBETA
