Xoconostle sauce

alexandra romero
Just as Mexican cuisine is rich in all kinds of stews, we also have spicy sauces to give and throw. To give a twist to the usual recipes and pay tribute to Mexican ingredients, we created this version of xoconostle sauce. Try it now!Did you know? Xoconostle is a type of prickly pear and is the fruit of a nopal cactus. It has an intense magenta color and a somewhat sour taste. Have you tried it?Click to see more sauce recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
5
Servings
  • 2 cloves garlic
  • 1/4 onions
  • 3 tomatillos
  • 2 tomatoes
  • 2 serrano chiles
  • 3 xoconostle, without skin
  • 2 tablespoons piquín chile
  • 1 tablespoon coarse salt
  • 1 teaspoon black peppercorn
  • xoconostle, for decoration
  • tortilla chips, for serving
Preparation
15 mins
Low
  • Roast the garlic, onion, green tomato, red tomato, serrano chili, and xoconostle on a comal over medium heat for 10 minutes. Remove and set aside.Toast the piquín chili on the comal for 2 minutes. Remove and set aside
  • Add the coarse salt and pepper in a molcajete. Grind well and gradually add the roasted vegetables.
  • Serve the xoconostle sauce in the same molcajete, decorate with xoconostle, and accompany with tortilla chips.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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