Molcajete Sauce

Thought I’d add a short post on this really tasty sauce I made tonight.  I picked up the recipe from The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh.  You’ll need:

  • Six tomatoes (Roma works well)
  • Two jalapeno peppers
  • One half white onion
  • Juice from a small lime
  • One clove garlic
  • One cup chopped cilantro

Add the juice of one half of a lime (about two tablespoons) to half of a chopped onion. Set aside to marinade at least 15 minutes.

Put the tomatoes, cored, seeded and halved jalapenos, and garlic in an ungreased frying pan and char slightly.  I used my kitchen torch to speed up this process.

Put the tomato/pepper/garlic into a blender and pulse until liquid but still a little chunky.

Add the tomato/pepper/garlic puree to the lime marinated onion and mix in one cup of chopped fresh cilantro.    Serve immediately with chips or on the side with fajitas, guacamole, etc.

Published in: on April 5, 2010 at 7:03 pm  Leave a Comment  

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