SALSA DE GUAJES

Guaje seeds are small and turn brown as they age.  The seeds are eaten raw with guacamole, sometimes cooked and made into a sauce. They can also be made into fritters. The ground seeds are used to impart a slightly garliky flavor to a mole (sauce) called guaxmole (huaxmole). The dried seeds may be toasted and salted and eaten as a snack eferred to as "cacalas".  Tastes so delicious with tortilla chips, Tacos.  This recipe was given by a mexican friend. 









SALSA DE GUAJES

Ingredients :


Guajes seeds - 1 1/2 cup ( slightly dry roast in the pan)
Jalapeno - 3 ( charred slightly)
Garlic - 3 pods
Lime juice - 1 tbsp ( add to your taste)
Coriander leaves - 1 handful
Water as needed while grinding
Salt as needed.







Method :


1. Grind the charred chilli and garlic in the mixer to smooth paste.
2. Then add the seeds, coriander, lime juice and salt.
3.  Use a Pulser to grind.  The consistency should be coarse not smooth.  If it is smooth it spoils the taste.
4. You can serve this as dip, topping or spread. 















Note: 

Traditionally they are made in stone molcajete.