Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
about 1 cup
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Pico de Gallo

Recipe courtesy of Ree Drummond

Grilled Chicken Tacos with Strawberry Salsa

Recipe courtesy of Ree Drummond

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Spicy Lobster Cakes with Mango and Avocado Salsa

Recipe courtesy of Nancy Fuller

Galette de Crabe le Bec-Fin

Recipe courtesy of George Perrier

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy of Rick Bayless

Grilled Grouper Fillets with Creole Salsa

Recipe courtesy of Brian Kern

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c
          powered by PubExchange

          Get Cooking