Salsita de molcajete is a traditional Mexican salsa that is made using a molcajete, which is a traditional Mexican mortar and pestle made from volcanic rock.
This salsa is known for its robust and earthy flavors, as well as its rustic texture, which comes from grinding the ingredients by hand.
To make salsita de molcajete, start by charring tomatoes, onions, garlic, and chili peppers on a hot comal or griddle. This step helps to develop the flavors and adds a smoky depth to the salsa. Once the vegetables are charred, transfer them to the molcajete and grind them into a coarse paste using the pestle.
Next, add fresh cilantro and salt to the molcajete and continue to grind until the cilantro is finely chopped and well incorporated into the salsa. You can also add lime juice or vinegar to brighten the flavors and add a tangy kick.
Salsita de molcajete is typically served as a condiment or topping for tacos, quesadillas, or grilled meats. It can also be enjoyed as a dip with tortilla chips or served alongside traditional Mexican dishes such as tamales or enchiladas.
The process of making salsita de molcajete is a labor of love that yields a salsa with complex flavors and a rustic charm that is sure to impress. So next time you’re looking to add a little extra flair to your Mexican dishes, consider making salsita de molcajete on deck for a delicious and authentic touch.
Salsita de molcajete, also known as salsa made in a traditional Mexican mortar and pestle, is a delicious and versatile condiment that adds flavor and heat to a variety of dishes. Here’s a simple recipe to make it:
Ingredients:
- – 3-4 ripe Roma tomatoes
- – 1/2 white onion, roughly chopped
- – 2-3 cloves garlic, peeled
- – 2-3 serrano or jalapeΓ±o peppers, stems removed (adjust quantity based on desired spice level)
- – Handful of fresh cilantro leaves, roughly chopped
- – Juice of 1 lime
- – Salt, to taste
Instructions:
1. Start by charring the tomatoes, onion, garlic, and peppers. You can do this over an open flame on a gas stove, on a grill, or under the broiler in your oven. Char the vegetables until they are slightly blackened and blistered on all sides. This will help develop a smoky flavor in the salsa.
2. Once charred, transfer the tomatoes, onion, garlic, and peppers to a molcajete (Mexican mortar and pestle). If you don’t have a molcajete, you can use a regular mortar and pestle or a blender.
3. Using the pestle, grind and mash the charred vegetables in the molcajete until you achieve your desired consistency. Some people prefer a chunkier salsa, while others like it smoother. Mash until the ingredients are well combined.
4. Add the chopped cilantro to the molcajete and continue to mash until incorporated.
5. Squeeze the juice of one lime into the salsa and season with salt, to taste. Stir to combine.
6. Taste the salsa and adjust the seasoning if necessary. If you prefer a spicier salsa, you can add more peppers.
7. Transfer the salsa to a serving bowl and serve immediately, or refrigerate it for later use. Salsita de molcajete is best enjoyed fresh, but it will keep in the refrigerator for a few days.
8. Serve the salsa with tortilla chips, tacos, quesadillas, grilled meats, or any of your favorite Mexican dishes.
Enjoy your homemade salsita de molcajete! It’s sure to add a burst of flavor to your meals.