Mexican Molcajete Sauce

recipe
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.

Yield:

4 servings (serving size: 1/4 cup)

Recipe from

Nutritional 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

Ingredients

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

Preparation

Cut onion half into quarters.

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

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.

Note:

March 2003
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