Salsa De Molcajete Recipe - Cooking Index
Salsa De Molcajete Recipe - Cooking Index
| 6 | Serrano chiles - stems removed | |
| 2 | Ripe tomatoes | |
| 2 | Garlic cloves | |
| 1 teaspoon | 5ml | Coarse salt |
| Freshly ground black pepper - to taste |
On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin.
In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
Serve in the molcajete or in a small bowl.
This recipe yields about 1 cup of salsa.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6291 broadcast 10-15 1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.