| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Sauces |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
lg |
Tomatoes |
| 4 |
|
Jalapeno or 20 chile pequins, diced |
| 1 |
|
Onion, diced |
| 2 |
|
Cloves of garlic, diced |
|
|
Juice of 2 limes |
|
|
Salt (to taste) |
INSTRUCTIONS
A molcajete is a Mexican mortar and pestle made of stone. This is one of
the simplest hot sauce recipes and one that has endless variations. It's
the perfect way to use up peppers from your garden.
Roast the tomato in a skillet or comal until the skin is a little charred.
Combine all ingredients in a molcajete and mash or put them in a blender
and blend quickly, do not puree. Salt to taste. Serve with chips, eggs or
eat it straight out of the bowl.
From an article by Robb Walsh in The Austin Chronicle spe- cial edition
promoting the Austin Hot Sauce Contest, 8/29/93. Courtesy, Sam Waring.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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