Salsa De Molcajete (Molcajete Sauce)

1. 1

   On a comal or iron skillet, roast the chiles and tomatoes for 8 minutes or until they are soft.

2. 2

   Peel off and discard the burnt skin from the tomatoes.

3. 3

   In a mortar or molcajete, grind the chiles and garlic. When they are roughly chopped, add the tomatoes and continue grinding.

4. 4

   Add salt. Serve in the molcajete or a small bowl.

* Per serving · 4 servings · Values may vary.

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