Ingredients:
4-5 large garden fresh tomatoes
1 green bell pepper
1 red onion
3-4 jalapeños
Lemon juice
1 tsp. salt
Directions:
Chop tomatoes, bell pepper and onion and place in bowl. Remove tops and seeds of jalapeño peppers and finely mince. Add to bowl. Add salt (may need to add more to taste). Cover the mole mixture with lemon juice and let marinate in refrigerator at least 6 hours (fresh lemons are better, but bottled lemon juice is fine). This is the original recipe from Santiago. However, I often adjust quantities according to what I have and add fresh garlic and cilantro. Serve over grilled steak, chicken, fish or as a salsa dip for chips.
from Maxine Stutler, Mark Stutler’s mother
4-5 large garden fresh tomatoes
1 green bell pepper
1 red onion
3-4 jalapeños
Lemon juice
1 tsp. salt
Directions:
Chop tomatoes, bell pepper and onion and place in bowl. Remove tops and seeds of jalapeño peppers and finely mince. Add to bowl. Add salt (may need to add more to taste). Cover the mole mixture with lemon juice and let marinate in refrigerator at least 6 hours (fresh lemons are better, but bottled lemon juice is fine). This is the original recipe from Santiago. However, I often adjust quantities according to what I have and add fresh garlic and cilantro. Serve over grilled steak, chicken, fish or as a salsa dip for chips.
from Maxine Stutler, Mark Stutler’s mother
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