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Mexican Molcajete Sauce

Yield 4 servings (serving size: 1/4 cup)
Roasted vegetables in the colors of the Mexican flag combine for a sauce that complements grilled chicken or fish. If you have a molcajete, use it to mash the sauce, then serve it right from the stone bowl.

Ingredients

  • 1/2 small onion, peeled
  • 3 serrano chiles
  • 2 plum tomatoes
  • 1 garlic clove, peeled
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 30
  • caloriesfromfat 3 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.5 g
  • carbohydrate 3.4 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 152 mg
  • calcium 7 mg

How to Make It

  1. Cut onion half into quarters.

  2. Heat a skillet over medium-high heat. Add onion, chiles, tomatoes, and garlic; cook 5 minutes or until blackened, turning frequently. Cool.

  3. Trim root from onion wedges; discard root. Core tomatoes. Finely mince onion, chiles, and tomatoes together until mixture is almost pastelike. Sprinkle with salt; stir well.