Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Salsa de Molcajete
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 34
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 337
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.