Salsa De Molcajete Molcajete Sauce Food

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

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.

GUACAMOLE DE MOLCAJETE

Steps:

• Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
• Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).

SALSA DE MOLCAJETE (MOLCAJETE SAUCE)

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.