This delicious sauce is made with fresh ingredients. Roast everything in a comal or in the oven, use a molcajete or mortar and there you go: The most standing mexican sauce for your grill cookouts. From steak to chicken, this sauce is the perfect combination of flavours.
Wash tomatoes and chillies, cut off the steams of chillies. Peel onions for sauce.
Heat a comal or a cast iron pan over high heat. Roast ingredients turning them frequently until cooked and charred. Start with tomatoes, then add halved onions and last add chillies and garlic.
In a molcajete or mortar add garlic (peeled) and one teaspoon of ground salt. Grind until mixture is almost pastelike.
Add chillies and grind for a bit more until combined. Add tomatoes one by one and grinding slowly until you reach the desired consistency, I like to leave some chunks here and there. Leave the mixture to cool until room temperature.
Chop the remaining onions and cilantro and add to the sauce. Mix, taste and add more salt if needed. Serve.
Nutrition Information
Serving: 1grams
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