Molcajete sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | larges | Tomatoes |
| 4 | Jalapeno or 20 chile pequins, diced | |
| 1 | Onion, diced | |
| 2 | Cloves of garlic, diced | |
| Juice of 2 limes | ||
| Salt (to taste) | ||
Directions
A molcajete is a Mexican mortar and pestle made of stone. This is one of the simplest hot sauce recipes and one that has endless variations. It's the perfect way to use up peppers from your garden.
Roast the tomato in a skillet or comal until the skin is a little charred. Combine all ingredients in a molcajete and mash or put them in a blender and blend quickly, do not puree. Salt to taste. Serve with chips, eggs or eat it straight out of the bowl.
From an article by Robb Walsh in The Austin Chronicle spe- cial edition promoting the Austin Hot Sauce Contest, 8/29/93. Courtesy, Sam Waring.