Mexican Molcajete Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 30
  • Calories from fat: 3%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 3.4g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 152mg
  • Calcium: 7mg


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


  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.
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