Salsa Arriero con Ajo (Mule Driver’s Salsa with Garlic)

Grilling the serrano peppers, onion and garlic over hardwood charcoal in a griling grate.

This is a traditional Mexican salsa recipe that can be quite spicy. You can blister the serrano chilis and onion on a cast-iron comal or fire them over wood coals. Honestly, for me, it’s much easier to use a dedicated grill basket over charcoal. The salsa is traditionally ground by hand in a molcajete – a handcrafted lava-rock bowl consisting of a mortar and pestle, but you can also use a food processor with a pulse blade. Serve on fresh-toasted tortillas with shredded Queso Fresco or Monterey Jack cheese.

Ingredients:

20 fresh serrano peppers, washed and stemmed 1 small white onion, quartered 4 large cloves garlic, peeled 1/4 cup fresh cilantro leaves Kosher salt, to taste a few tablespoons water, if needed Tortillas XV Olive oil Shredded Queso Fresco or Monterey Jack cheese

Directions:

Wash and stem the serrano peppers. Peel and quarter the onion. Peel the garlic cloves. Prepare an outdoor charcoal grill with enough hardwood coal for a small fire. When white-hot, place the grill pan over the coals and add the peppers, onion and garlic. Sear and let blacken for about twenty minutes, stirring occasionally. Remove from heat, place in a food processor and pulse until rough-choppeed.  Add the cilantro and Kosher salt to taste. Add a small amount of water if needed. Stir well and let stand to incorporate.

Using a comal or cast-iron pan, heat the tortillas on medium with a bit of olive oil until lightly browned. Flip occasionally to ensure they don’t burn. Remove from heat and cut into quarters. Place the salsa and cheese on a quarter tortilla. Serve immediately.

Serves 4-8. Heat Level: 7