Guest guest Posted April 27, 2009 Report Share Posted April 27, 2009 Mayan Garlic Salsa – Salsa de Ajo 2 (to 3) habanero chiles, or other hot green chiles, well-charred and stemmed 12 (to 16) garlic cloves, pan-roasted and skinned 2 (1/4-inch thick) slices white onion, pan-roasted and diced fine (optional) ½ t. Mexican oregano, toasted (optional) 2 (to 3) T. sour orange juice OR 1 T. orange juice mixed with 1 T. lime juice OR a mix of lime juice and vinegar 1 dash salt, generous Smash all the ingredients together in a molcajete or mortar and pestle, adding juice as needed to make a semi-smooth paste. Makes about ¾ cup. Source: Mayan Cuisine: Recipes from the Yucatan Region by Daniel Hoyer, 2008 Formatted by Chupa Babi: April 2009 AuthorNote: This is a Campechana variation on Chile Tamulado that is not quite so palate numbing due to fewer chiles and much more of the sweet, roasted garlic. Use it for tortillas, tacos, eggs or anything that needs a little pick up of heat and flavor. Quote Link to comment Share on other sites More sharing options...
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