Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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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.

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