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Salsa de Gusanito

Courtesy of Chef Gerardo Aldeco, La Cocina Oaxaquena, Mexico

Serves 6


  • 1/2 white onion
  • 2 jalapeno chiles
  • 1/2 tablespoon salt
  • 2 cloves garlic
  • 2 cactus worms
  • 3 red tomatoes


  1. Fry onion, garlic, and tomatoes for 10 mins.
  2. Remove the skin of red tomatoes.
  3. Grind salt, worms, chile with seeds, onion, garlic, and tomatoes without skin.
  4. Add 2 tbsps. water.