Chile Molcajeteado with Xoconostle
- 6 green serrano chiles, destalked
- 9 oz. peeled tomatoes
- 6 Xoconostle finely chopped roasted in their skins, peeled
- 1oz white onion, chopped
- 1 garlic clove, peeled
- 2 sp cilantro leaves, finely chopped
- ½ tsp salt
Put the tomatoes and chiles in a saucepan and cover with water. Heat water and bring to the boil. Cook over medium heat for 15 minutes or until soft. Remove from heat, drain the tomatoes and chiles and then set aside.
In a molcajete or blender, grind the garlic into a paste. Then add the tomatoes and chiles and grind until coarsely puréed. Add the rest of the
ingredients and mix until the mixture has an even consistency. Add salt to taste.
Serve at room temperature in a sauce boat.