photo by: GourmetSleuth

Salsa De Guajes

This recipe is from Diana Kennedy's My Mexico.  It is an example of one of the traditional uses for guaje seeds.  She recommends making this salsa in a traditional stone molcajete.  The sauce should remain textured, not smooth.  Serve with tacos or tostadas.

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3 garlic cloves, peeled
4 (or to taste) serrano chiles, cooked on the comal until soft and slightly charred
1 cup guajes or small lima or fava beans
approximately 1/2 cup water
salt to taste


Grind the garlic and chiles together to make a paste.  Gradually add the beans with a litter water and grind to a textured and fairly rough consistency.  Add salt to taste and serve.
Posted: 7/18/2009 3:50:43 PM

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