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Molcajete salsa

Ingredients

  • 2 serrano chilies
  • 2-3 Roma tomatoes
  • 1/4 cup cilantro
  • 2 cloves garlic
  • 1/2 tsp Maldon sea salt

Instructions

Using a comal (or cast iron pan) char the serranos, tomatoes and garlic. Remove as they become done. When cool enough to handle, remove stems and seeds from the chilies.

Combine salt, garlic and cilantro in the molcajete, grinding to a coarse paste.

Add in the tomatoes, one at a time, grinding until each achieves a rustic but uniform consistency.

Nutrition

Estimated, per serving

  • Servings: 6
  • Serving size: ~2-3 tbsp
  • Calories: 10
  • Protein: 0 g
  • Carbs: 2 g
  • Fat: 0 g
  • Saturated fat: 0 g
  • Fiber: 0 g
  • Total sugar: 1 g
  • Sodium: 190 mg