Salsa Verde Molcajete Recipes
SALSA DE MOLCAJETE
Steps:
- 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.
SALSA VERDE MOLCAJETE
Make and share this Salsa Verde Molcajete recipe from Food.com.
Provided by CunSwim
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan).
- Turn often so as not to burn.
- When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky.
- Add salt or soup mix to taste.
- Olive oil can be added if you like, but is not necessary. Cilantro can be added as well.
- A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients.
Nutrition Facts : Calories 16.7, Fat 0.4, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.3, Fiber 0.8, Sugar 1.9, Protein 0.6
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