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Salsa de Molcajete
Makes 1 batch
Recipe courtesy of Jim Peyton (www.lomexicano.com);
reprinted from el Restaurante’s September-October 2011 issue
At Mexico City’s historic cantina, El Belmont, the chef places a tray on a table beside the customer. On the tray are a molcajete, surrounded by a variety of ingredients the waiter uses to prepare the salsa tableside. Try it with your customers during this year’s Cinco de Mayo celebration!
This recipe approximates the salsa Peyton once had at El Belmont.*
2 t. salt
2 cloves garlic
2 T. finely chopped white onion
2 t. toasted sesame seeds
A selection of chiles, toasted on an oil-filmed skillet until crisp but not burned
1 small, roasted and skinned jalapeño
1 chile de arbol
1 very small pasilla chile
2/3 of 1 small ancho chile
2 chile tepins
1 broiled, skinned tomato
Water, as needed
Salt, as needed
Add the initial salt, then add and grind the items, one at a time, grinding each one to the texture you would like before adding the next.
For more information about other ingredients you can use to make Salsa de Molcajete tableside, click here.
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