Try this Chile dd Molcajete recipe, or contribute your own.
Suggest a better descriptionHeat a comal, griddle or non-stick skillet over medium-high heat. Roast dried árbol chiles and the clove of garlic, tossing occasionally, for about a minute. Remove from comal and set aside. Rinse tomatillos and pat dry. Roast tomatillos on the same comal over medium heat for about 5 to 7 minutes, turning tomatillos occasionally, until the skin has started to char and the tomatillos have softened.
Molcajete method: Grind the roasted chiles de árbol in a molcajete with a couple of pinches of coarse salt, until the chiles resemble red pepper flakes. Add the roasted tomatillos and garlic, lightly breaking up the tomatillos with the pestle while also mixing them in with the chile de árbol until the mixture resembles a chunky salsa. Season with more salt, if necessary.
Blender method: Puree the roasted chiles de árbol, garlic and half of the tomatillos in a blender until smooth. Add the remaining tomatillos and pulse for a few seconds until salsa is desired consistency. Pour into a bowl and season with salt. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (5g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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