MEXICAN SALSA RECIPES
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Salsa Recipes
Stone-ground Salsa
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
This recipe needs to be crushed by hand in a molcajete. But this extra works adds an extra depth to the flavour.Ingredients
- 2 ripe tomatoes
- 2-3 serrano chillies
- 1 clove garlic
- Salt
- Preheat the oven to 180°C.
- Put the tomatoes, chillies, and garlic into a roasting pan and roast for 15 minutes. Remove the pan from the oven.
- Peel the tomatoes.
- Put the chillies and garlic into a molcajete and sprinkle with salt, then pound.
- Add the tomatoes and pound a little more. Taste and adjust the seasoning if necessary.
- Leave in the molcajete and spoon out to serve as needed.
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