Salsa De Molcajete

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Title: Salsa De Molcajete
Categories:
Yield: 1 servings

6 Serrano chiles -- stems
Removed
2 Ripe tomatoes
2 Cloves garlic
1 ts Coarse salt
Black pepper -- freshly
Ground,
To taste

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.
Yield: about 1 cup Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved 10/15/96 show

Recipe By : TOO HOT TAMALES SHOW #TH6291

From: Pat Asher <asher@mcs.Com> Date: Thu, 31
Oct 1996 16:34:08 -0600 (

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