Page 8 - ClubLife Weekly 082421

CHEF'S CHEF'S
CORNER
CORNER

Salsa de Molcajete

Heat a cast iron pan over med-high heat. Add all the ingredients

Yields roughly a Qt
minus the lime and the cilantro. You want to char the vegetables on
all sides so yo u will need to flip them constantly. The garlic and
peppers will be done first. Remember to char, not burn them. Set
6 Roma tomatoes, leave whole, stems
removed them aside. Continue to cook the remaining ingredients until soft

and pliable. Wh en done, remove the skin from the tomatoes,
2 tomatillos
peppers, garlic and onions. Combine all ingredients including the
1 medium onion halved, skin on
cilantro and lime juice in a blender or use a pestle and mortar. You
2 – 3 serrano chiles, whole
want to pulse the salsa to achieve a rustic texture. Furthermore,
3 cloves of garlic, skin on
you can also do this in a blazing hot oven on a baking sheet. Just
8 sprigs of cilantro
keep an eye on the smaller ingredients because they will burn. You
juice of 1 lime
can make variations of this salsa by changing a few things.
salt to taste, add a lot more than you
Omit the tomatoes and sub in all tomatillos, you won’t need any
think you need
lime for this variant. You can also add an avocado to this recipe.

Sub 1-2 h abaneros for the serranoes and add 1 peeled medium

carrot. A little orange juice is nice in this recipe as well.