Salsa de molcajete
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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.
Yield: about 1 cup
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