>> Friday, December 10, 2010 – Dips, guaje seed, Guajes spread, Mexican Dishes, salsa de guajes, Salsas
Guajes or huajes are the flat, green (or brown) pods of the Leucaena spp. The pods are sometimes light green or deep red in color -- both taste the same.
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
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.
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.
Traditionally they are made in stone molcajete.