Salsa De Molcajete (Molcajete Sauce) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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While most table salsas are either fresh or cooked, in this version the flavor of the chiles and tomato is intensified by roasting. Some salsas can be made in a blender, but the texture of this one is much better when made in the traditional molcajete, as it is important that it be chunky, not smooth. Ingredients:
5 serrano chilies |
2 tomatoes, ripe |
1 garlic clove |
1 teaspoon salt |
Directions:
1. On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft.
2. Peel off and discard the burned skin from the tomatoes.
3. In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding.
4. Add salt. Serve in the molcajete or a small bowl.
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