Salsa Recipes

Salsa de Molcajete

While most salsas are 
either fresh or cooked,
in this version the flavor 
of the chiles is 
intensified by roasting.  
Some salsas can be
made in a blender, 
but the texture of this one 
is much better when made 
with the traditional
molcajete ( a mortar & pestle ) , 
as it is important that it be chunky, 
not smooth.

5 Chile Serranos

2 ripe tomatoes

1 clove garlic

1 teaspoon salt


On a comal or iron skillet, 
roast the chiles
and tomatoes for 8 minutes 
or until they are soft. 
Peel off and discard the 
burned skin from the tomatoes.
In a mortar or molcajete, 
grind the chiles
and garlic.  
When they are chopped, 
add the tomatoes
and continue grinding. 
Add the salt. 

Medium to Hot tending to lean more to the hot.