Salsa de Molcajete
Salsa de Molcajete will compliment just about any Mexican food appetizer.
The flavor of the chiles and tomatoes is intensified by roasting chiles.
Some homemade salsa recipes can be made in a blender or food processor, but the texture of this salsa recipe is much better when made in the traditional mexican mortar and pestle.
- 5 Serrano Chiles
- 2 ripe tomatoes
- 1 clove of garlic
- 1 teaspoon salt
Directions for Salsa de Molcajete.
On a comal or iron skillet, roast the chiles and tomatoes for 7-8 minutes or until they are soft.
Peel off and discard the burned skin from the tomatoes.
In a mortar, grind the chiles and garlic.
When They are roughly chipped, and the tomatoes and continue grinding leaving a chunky texture.
Add the salt.
Serve in the molcajete or a small bowl.
Makes about 1 1/2 cups
Molcajete, an ancient tool makes a smashingly super salsa recipe.
Guacamole. One of the best things in life!