Preparation:
Toast and peel: 3-4 chiles verdes, 3 medium tomatoes. Grind the chiles in a molcajete* with: 1/4 medium onion, minced, 3-4 cloves garlic, 1 TBS finely chopped fresh cilantro, 1/4 tsp dried oregano 1/4 tsp salt. Add and grind the tomatoes. Add to taste and stir well: 2 TBS wine vinegar, 1/2 TBS olive oil.
*a Molcajete is a mortar carved from volcanic rock. It is coarser than our porcelain mortars and pestles and better suited to grinding spices and other ingredients. One can stoop to using a blender. |
