Best Salsa De Molcajete Molcajete Sauce 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 DE MOLCAJETE (MOLCAJETE SAUCE)
While most table salsas are either fresh or cooked, in this version the flavor of the chiles and tomato is intensified by roasting. Some salsas can be made in a blender, but the texture of this one is much better when made in the traditional molcajete, as it is important that it be chunky, not smooth.
Provided by Honey Sweet
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft.
- Peel off and discard the burnt skin from the tomatoes.
- In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding.
- Add salt. Serve in the molcajete or a small bowl.
Nutrition Facts : Calories 39, Fat 0.4, SaturatedFat 0.1, Sodium 1560.9, Carbohydrate 8.4, Fiber 2.8, Sugar 5.1, Protein 1.9
SALSA ROJA DE MOLCAJETE (STONE-GROUND RED SALSA)
Provided by Sergio Remolina
Categories Condiment/Spread Sauce Garlic Tomato Vegetable Side Roast Vegetarian Cinco de Mayo Healthy Vegan Jalapeño Chile Pepper Fat Free Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- On a comal or in a cast-iron skillet over moderately high heat, dry-roast the tomatoes, jalapeños, and garlic. When the garlic's papery outer skin starts to brown, remove the garlic from the pan and carefully peel it, discarding the skin. Continue roasting the tomatoes and jalapeños until soft and blackened on all sides. Transfer to a plate to cool. Peel the jalapeños and remove the stems. (Jalapeños can be spicy and leave their heat on your hands, so wear gloves or use caution when handling.) Peel and core the tomatoes.
- Place the jalapeños and garlic in a molcajete, blender, or food processor and season with the salt. Grind with the pestle or process until a paste forms. Add the tomatoes, one at a time, and grind or process until smooth. Season generously with salt.
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