Chilaca salsa


  • 6 Fresh chilaca chiles , roasted and seeded
  • 2 roasted garlic cloves, peeled
  • 1 tablespoon white onion, chopped
  • ½ teaspoon salt
  • 4 tablespoon water
  • 1 tablespoon of dried ground oregano


Grind the chilaca chiles with the garlic, onion and salt in a molcajete.

Add water if desired, mix and season to taste with salt.

Serve in a sauce boat at room temperature sprinkled with oregano.

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