Salsa cruda rlas fuentess

Yield: 12 servings

Measure Ingredient
4 eaches chiles verdes
3 eaches medium tomatoes
¼ each medium onion, minced
4 eaches cloves garlic
1 tablespoon Fine chopped fresh cilantro
¼ teaspoon dried oregano
¼ teaspoon salt
2 tablespoons wine vinegar
½ tablespoon olive oil

Toast and peel: 3-4 chiles verdes, 3 medium tomatoes.

Grind the chiles in a molcajete* with: ¼ medium onion, minced, 3-4 cloves garlic, 1 TBS finely chopped fresh cilantro, ¼ tsp dried oregano ¼ tsp salt. Add and grind the tomatoes. Add to taste and stir well: 2 TBS wine vinegar, ½ TBS olive oil. *a Molcajete is a mortar carved from volcanic rock. It is coaser than our porcelim mortars and psetles and better suited to grinding spices and other ingredients. One can stoop to using a blender.

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