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.

Recipe by Cooking Light March 2003

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Recipe Summary

Yield:
4 servings (serving size: 1/4 cup)
Nutrition Info
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Ingredients

Directions

  • Cut onion half into quarters.

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  • 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.

Nutrition Facts

Per Serving:
30 calories; calories from fat 3%; fat 0.1g; poly fat 0.1g; protein 0.5g; carbohydrates 3.4g; fiber 0.7g; iron 0.2mg; sodium 152mg; calcium 7mg.
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