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

TOO HOT TAMALES SHOW #TH6291

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