MOLCAJETE SALSA RECIPE | SALSA MOLCAJETEADA | MEXICAN MADE …
Provided by: MexicanMadeMeatless.com & Nancy Lopez-McHugh
Total time: 30 minutes
Prep time: 5 minutes
Cook time: 25 minutes
|3 whole Roma tomatoes ((use 3 to 4))|
|2 whole Serrano chilies (adjust according to heat tolerance)|
|1/2 small white onion* (ajdust to taste)|
|2 whole garlic cloves (adjust to taste)|
|1 teaspoon sea salt (adjust to taste)|
|1 handful fresh (roughly chopped cilantro, optional)|
|1/2 small lime, juiced|
|a molcajete or mortar and peslte|
|a comal or a griddle or pan to char the ingredients|
- Heat a comal (or griddle or pan) over medium-high heat. Once hot carefully place the tomatoes, the onion and chilies on to it. Allow to char on one side before flipping and turning until the chilies are softened and blistered, the onion soften (you can also cut the onion into smaller pieces to expediate the cooking), and once the tomatoes have blacked on all sides.
- In your molcajete first place the garlic cloves with a sprinkling of salt, grind until completely broken down. Next add the chilies (remove the stems first) and grind them with the garlic until broken down. Now for the onion cut it into smaller pieces before placing it on the molcajete so that it's easier to grind. If you too would like your salsa chunkier then only grind the onion pieces a bit before proceeding.
- Okay, now place one tomato at a time into the center of the molcajete, use the pestle to carefully push down and help squash it down before beginning to grind it into the other ingredients. Grind into your desired chunkiness before adding the remaining tomatoes at a time.
- Lastly, and only optional, if you'd like mix in some roughly chopped cilantro into the salsa. Taste the salsa and season with sea salt and lime juice if desired, stir again to combine and give your salsa one last taste before serving right in the molcajete. Enjoy!
ServingSize 6 servings, Calories 4 kcal, CarbohydrateContent 1 g, ProteinContent 0.1 g, FatContent 0.02 g, SaturatedFatContent 0.003 g, SodiumContent 388 mg, FiberContent 0.2 g, SugarContent 0.3 g, UnsaturatedFatContent 0.01 g
HOW TO USE A MOLCAJETE (MORTAR AND PESTLE)
Provided by: Douglas Cullen
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
|4 Roma tomatoes|
|4 to tomatillos or green tomatoes|
|1 medium white onion quartered|
|2 serrano chiles|
|2 cloves of garlic|
|3 tablespoons finely chopped cilantro|
|1 tsp salt or to taste|
- Char all the vegetables except the cilantro well.
- Coarsely chop the onions, tomatoes, tomatillos, and serrano chiles.
- Add the garlic to the molcajete and grind to a paste.
- Add the onion and grind until it starts to break apart.
- Add the cilantro.
- Add the Roma tomatoes and tomatillos and grind until desired consistency is reached.
- Salt to taste.
Calories 48 kcal, CarbohydrateContent 10 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 782 mg, FiberContent 3 g, SugarContent 6 g, ServingSize 1 serving
How do you make molcajete at home?
Add the garlic cloves to the molcajete. Grind the garlic with the mortar. Add the remaining rice to the molcajete. Grind to mix the rice and garlic to create a thick paste. Add some more water. Mix with the mortar and grind, scraping the sides. If the mixture is gray, rinse and repeat this step.
How to season molcajete with garlic?
By seasoning a molcajete with garlic, you’re doing two awesome things – curing it and adding flavor. Win. Win. Don’t forget to turn the pestle and use the other side. The pestle is made of the same volcanic basalt and also needs to be seasoned. Add some more rice to the garlic and keep going.
How to cure a molcajete?
How to Cure a Molcajete? A molcajete must be seasoned or cured before using it for the first time. To season a molcajete first: Wash really well with water and a stiff brush. Pour a handful of uncooked rice and grind to a powder using your pestle (tejolote).
How do you clean a molcajete Bowl?
The garlic adds oil to smooth the interior of the bowl and make it ready to make your first batch of salsa or guacamole. Rinse the seasoning from the bowl with clean water. Allow the molcajete to air dry thoroughly before storing it. Rinse the molcajete and tejolete thoroughly in warm water after each use, but don’t use detergents.