Salsa De Molcajete Molcajete Sauce Recipes
HOMEMADE SALSA USING A MOLCAJETE
You might be surprised the first time you try salsa made in a molcajete. Crushing the veggies releases additional oils and creates an explosion of flavor that traditional salsas don't have. So good!
Provided by Mexican Please
Time 25m
Number Of Ingredients 5
Steps:
- Rinse and de-stem the tomatoes. Roast the tomatoes in the oven at 400F for 20 minutes or so.
- Finely chop the 1/2 onion, 1/2 jalapeno, and single garlic clove. Add these ingredients to the molcajete along with a pinch of salt. Use the pestle to grind the ingredients together.
- Once roasted, add the tomatoes to the molcajete and combine well with the other ingredients.
- Salt to taste.
- Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 26 kcal, ServingSize 1 serving
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.
SALSA DE MOLCAJETE (MOLCAJETE SAUCE)
While most table salsas are either fresh or cooked, in this version the flavor of the chiles and tomato is intensified by roasting. Some salsas can be made in a blender, but the texture of this one is much better when made in the traditional molcajete, as it is important that it be chunky, not smooth.
Provided by Honey Sweet
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft.
- Peel off and discard the burnt skin from the tomatoes.
- In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding.
- Add salt. Serve in the molcajete or a small bowl.
Nutrition Facts : Calories 39, Fat 0.4, SaturatedFat 0.1, Sodium 1560.9, Carbohydrate 8.4, Fiber 2.8, Sugar 5.1, Protein 1.9
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.
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