Salsa de Molcajete

Yield:
about 1 cup
Level:
Easy
Ingredients
  • 6 Serrano chiles, stems removed
  • 2 ripe tomatoes
  • 2 cloves garlic
  • 1 teaspoon coarse salt
  • Freshly ground black pepper, to taste
Directions

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 a small bowl.


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