- 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.