Smoky chile table sauce (Salsa de chintestle) from Mercados: Recipes from the Markets of Mexico (page 175) by David Sterling

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oaxacan-style “pizzas” (Tlayudas); Summer soup of squash vines and blossoms, zucchini, and wild herbs (Caldo de chepil); Tamale with wild greens (Tamal de chepil); Tamale with black bean paste and avocado leaves (Tamale de frijol); Tamale with chicken and yellow mole (Tamal de mole amarillo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tomatillos for miltomates, and a combination of pasilla chiles and canned chipotle chiles in adobo for pasilla de Oaxaca chiles.

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