Recipe - Salsa De Molcajete

6 Serrano chiles; stems
removed
2 Ripe tomatoes
2 Cloves garlic
1 teaspoon Coarse salt
Black pepper; freshly
ground, to taste

On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until
they are charred. Discard the very black skin. In a molcajete, with a
tejolote, grind the serranos and garlic and add salt and pepper. When they
are roughly ground, add the tomatoes and continue grinding.

Serve in the molcajete or a small bowl. Yield: about 1 cup Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved 10/15/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6291

Posted to MCRecipe Digest V1 #271

Date: Thu, 31 Oct 1996 16:34:08 0600 (CST)

From: Pat Asher asher@mcs.com