Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Salsa

Recipe courtesy of Alton Brown

Mango Salsa

Recipe courtesy of Ellie Krieger

Salsa Diablo

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of Ree Drummond

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Mango de Gallo

Recipe courtesy of Ree Drummond

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Almost-Famous Corn Salsa

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories