| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Serrano chiles; stems removed |
| 2 |
|
Ripe tomatoes |
| 2 |
|
Cloves garlic |
| 1 |
ts |
Coarse salt |
|
|
Black pepper; freshly ground, to taste |
INSTRUCTIONS
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 MC-Recipe Digest V1 #271
Date: Thu, 31 Oct 1996 16:34:08 -0600 (CST)
From: Pat Asher <asher@mcs.com>
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