If you own a molcajete, this is an easy recipe for making a really tasty meat dipping salsa; try it with your choice of meat, seafood, or other stuff if you like it, dried meat is awesome with it. I usually make this salsa when preparing thin steaks.
*Ingredients:*
> 7 garlic cloves
> 5-7 chiles serranos
> 5-7 chiles secos
> 10 limes
> Sea salt
1.- Throw the chiles and garlic cloves to the grill to get a nice light charred finish. (do it outside or procure plenty of ventilation if doing it in a pan.)
2.- Crush the chiles and garlic in the molcajete along with the sea salt to obtain a paste, and some loose broken charred peels.
3.- Pour the lime juice and stir/crush a little more with the stone pestle. If you prefer a less acidic taste pour some water in it.
Listo! Keep this salsa in the molcajete a use it to dip pieces of steak, shrimp, or whatever you like. Some of the chile and garlic pieces may lie within the bottom, you can use a spoon to pick some of it and pour it in your meal.
You can also flex on the chile types, I’ve done it with habanero and piquin.
Try it, tastes really wonderful with dried meat!
Edit: sorry for no pics, but final results should look like [this, just a little more brown and mushy chiles](https://www.mexicoenmicocina.com/wp-content/uploads/2018/04/Salsa-de-chile-de-monte-1-1024×683.jpg)
by markonisg
1 Comment
No tomatoes of any kind? What is meant by chilies secos? I understand that means dried chilies, but is that like piqins, red, or chipotle dried?
Thanks in advance! I just bought a huge one gallon sized molcajete and I’m excited to use it.