Salsa Roja De Molcajete (Jill's cooking class in Cabo)
This simple sauce is so tasty I like to serve it hot as a soup, with a spoonful of sour cream and/or chochoyotes, little corn masa dumplings.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 garlic cloves
- 4 roma tomatoes
- 1 tablespoons fresh cilantro chopped
- 1/2 serrano chiles
- 1 tablespoons fresh cilantro chopped
- 1/2 serrano chiles
- Carbohydrate 21.483525 g
- Cholesterol 0 mg
- Fat 1.02872 g
- Fiber 6.14985023021698 g
- Protein 4.769595 g
- Saturated Fat 0.1449345 g
- Serving Size 1 1 Serving (501g)
- Sodium 26.04 mg
- Sugar 15.333674769783 g
- Trans Fat 0.2990455 g
- Calories 99 calories
Roast tomatoes, onions and chiles, adding garlic at the last ( do not blacken) Crush tomatoes and place in Molcajeta. Rough chop onion. Grind tomatoes, adding onion, garlic and chiles as you go to make a rustic paste (some texture is good). Add sea salt to taste and stir in chopped cilantro at the last. Serve immediately. Alternately, blend briefly, into a rustic sauce (leave plenty of texture) If making a sauce at the end add about 1 Tablespoon oil to pan and add mixture to oil cook about 10 mins.
