Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Salsa de Molcajete

Servings: about 1 cup

6 serrano chiles, stems removed
2 ripe tomatoes
2 Cloves garlic
1 Teaspoon coarse salt
black pepper, freshly ground, to taste

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.


Search for Recipes, Search using Google, or Return to Cookbook Index