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SALSA001.DIP
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1995-10-21
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37 lines
Catagory: Dips
Recipe: MOLCAJETE TABLE SALSA
Posted by: Dodger
Quantity: ??
Ingredients:
4 SERRANOS (or other hot 4 TOMATOS (medium size,
peppers) ripe)
Salt to taste GARLIC
CILANTRO (Sometimes called
Chinese parsley)
Instructions:
Heat a comal or heavy cast iron skillet.
Place whole washed tomatoes and chilies in skillet. Roast
on all sides until the skin splits and starts to char. Turn
often.
Peel off the skin (don't worry if you can't get it all.)
Mash tomatoes and chiles in a molcajete with garlic and
cilantro. Salt to taste.
NOTE if you don't have a molcajete, use a food
processor or
blender, but don't overdo it. This should NOT be a puree!!!
Comments:
HEAT SCALE: HOT
a molcajete is a stone mortar and pestle not too
difficult to find around here but you can substitute a food
processor as long as you are not to ham handed
PLEASE NOTE: ALL mention of peppers means FRESH produce but
by all means try canned/pickled if that is all you have
available. The results however will NOT be comparable.