Salsa Verde Molcajete Recipes
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
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.
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- Pull the husks off the tomatillos and give them a good rinse. I usually cut the stems out but this is optional.
- Roast the tomatillos in a 400F oven for 10-15 minutes or until they start to turn army green in color.
- Finely chop 1/2 onion, 1 jalapeno (or less), 2 cloves garlic, and 15-20 sprigs of cilantro. Add these ingredients to the molcajete along with a pinch of salt and crush them into a paste-like substance.
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