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
    • 1/2 cup water (approximately)
    • 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.
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