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Molcajete Salsa
From a newsgroup post, by Vic
molcajete - gourmetsleuth.com
I N G R E D I E N T S
5 Serano chilies
3 large or 5 small ripe, red tomatoes
1 large garlic clove
1 teaspoon salt
2 cilantro stems
1 quarter of a white onion, chopped
I N S T
R U C T I O N S
In a pan roast the chilies and
the tomatoes until they're soft. Note they'll get a burned skin which you may or not peel,
it's up to you, recommendation is NOT. Once soft place the chilies and garlic in Molcajete
and ground it to small pieces (seeds don't make it hot, veins are hot so remove them if
you want) Once this is done, add the tomatoes (while they're still hot) and ground
everything to a paste. Chop Onion to fine pieces, chop cilantro semi-fine. Add cilantro,
onion and salt to salsa, mix and serve either warm or cold.
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