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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Traditional Mexican Recipes » El Molcajete~ Salsa, Guacamole and Spices

El Molcajete~ Salsa, Guacamole and Spices

October 27, 20146 Comments

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For Years I thought that the molcajete was one of those many decorations that tourist would purchase on their trips to Mexico. I did not realize that you could actually use it for preparing meals. Until one day I walked in to my abuelita’s kitchen and sat watching her grind spices for that evenings dinner. The aromas are amazing and nothing like you would ever experience from store bought spices. Every Mexican family has that special molcajete that is passed down from generation to generation. My oldest sister still uses my Mom’s molcajete in her own kitchen. Right below is a picture of my abuelitas molcajete, still in Mexico, still in use today….

El Molcajete de mi Abuelita
El Molcajete de mi Abuelita

Salsa Picante de Chile Piquin/Limon. Chile piquin, fresh, dried or pickled holds a very special place in my heart. I associate it with my many trips to Monterrey, Mexico when I was still living at home. My abuelito Ismael was a smart and succesful business man and planned for his large family. Each brother and sister had a special piece of land that was purchased for them to build their future homes on when the time came. My abuelo also owned this big ranch in Higueras, N.L. and I specifically remember the plants filled with aromatic oregano and chile pepper bushes with bright green chile piquin. Just like the salt and pepper shakers on the table, there was always a small bowl with assorted shades from bright green to deep red colored fresh chile piquin on the kitchen table. As kids we would dare one another to eat them while enjoying the wonderful homestyle dinners that my abuelita would cook for us. Perhaps this is where I first learned to love eating spicy foods. Fresh chile piquin is hard to come by, unless you live in or near Mexico or in a well stocked Hispanic market in the states. I was lucky enough to purchase several bags of the dried version on various trips I have made to Texas and North Carolina. A well seasoned and polished molcajete is one of the best tools in my Mexican kitchen.

Polishing the molcajete with some coarse sea salt
Polishing the molcajete with some coarse sea salt right before using it for this recipe. I originally polished and seasoned it with uncooked rice and that worked well too. Lightly wash in between uses.

Ingredients
For Chile Piquin /Limon Salsa
1 teaspoon whole peppercorns
1 teaspoon cumin seeds
1 teaspoon Mexican oregano
2 teaspoons dried chile piquin
2 cloves garlic with the skins on
1/2 teaspoon salt
juice of 2 limes
1/3 cup light olive oil

Directions

1. Heat a comal or skillet to medium/low heat. Add the peppercorns, cumin seeds, oregano, piquin and garlic. Toast, stirring often until herbs, chile and garlic become aromatic, about 5 minutes. Remove the spices and chiles and transfer to molcajete. Continue cooking the garlic for another 5 to 7 minutes until softened. Remove skins and set aside.

2. To the molcajete mixture, add in 1/2 teaspoon of salt. Using the pestle of the molcajete, grind down all of the ingredients as fine as you can. Add the garlic, another pinch of salt and grind into the mixture until a paste forms. Add the fresh lime juice, whisk in the olive oil. Taste for salt. Serve in molcajete.

3. If you do not have a molcajete, you can use a regular mortar and pestle or spice grinder to process the dry ingredients. To finish the sauce, you could whisk all together or add all ingredients to a tightly sealed mason jar and shake until well combined. The flavors will improve with time. Keep stored in the refrigerator for a longer shelf life. I like to use this salsa  to finish garnishing my favorite tacos or guacamole recipes.

Just these few, simple ingredients, chile piquin, cumin seeds, mexican oregano, peppercorns and garlic. The beginnings of something good!
Just these few, simple ingredients, chile piquin, cumin seeds, mexican oregano, peppercorns and garlic. The beginnings of something good!
I use my mexican comal, but I like lining it with easy release foil for toasting and roasting on the stove top. Makes it much easier to remove the spices.
I use my mexican comal, but I like lining it with easy release foil for toasting and roasting on the stove top. Makes it much easier to remove the spices.
Toasted Chiles, Spices and Roasted Garlic all Ready for the Molcajete
Toasted Chiles, Spices and Roasted Garlic all Ready for the Molcajete
The aromas of the ground spices and chile piquin are amazing!
The aromas of the ground spices and chile piquin are amazing!
Adding a pinch of salt helps with the grinding process. Here I am adding the garlic..
Adding  salt helps with the grinding process. Here I am adding the garlic..
Chile Piquin/Limon Salsa de Molcajete. Serve straight out of the molcajete.
Chile Piquin/Limon Salsa de Molcajete. Serve straight out of the molcajete.

 

For Guacamole, not your traditional guacamole!
1 large ripe avocado
2 large roma tomatoes, seeded and diced
1/3 cup pickled red onions, roughly chopped
2 tablespoons cilantro, finely chopped

*Salt and pepper to taste

Directions

 For Guacamole de Molcajete: Transfer the chile piquin salsa to a serving dish. In that same molcajete(do not clean out), add chile serrano and a pinch of salt. Grind down until minced into a paste. Add the avocado and gently mash until desired consistency. Fold in the tomatoes, onions and cilantro. Serve as is or drizzle some of the chile piquin salsa on top before serving.

In that same molcajete from the chile piquin salsa, continue to build flavors for the guacamole.
In that same molcajete from the chile piquin salsa, continue to build flavors for the guacamole.
Adding a perfectly ripe avocado, a gentle smash, perfect guacamole.
Adding a perfectly ripe avocado, a gentle smash, perfect guacamole.
In many restaurants in Mexico they serve up the guacamole this way. This allows you to add in your favorite ingredients.
In many restaurants in Mexico they serve up the guacamole this way. This allows you to add in your favorite ingredients.
Guacamole de Molcajete
Guacamole de Molcajete, drizzled with Chile Piquin/Limon Salsa
Guacamole de Molcajete
Guacamole de Molcajete
My Mom’s Molcajete
My current molcajete and my most favorite!

Guacamole Prepared in the Molcajete

Fresh! Fresh! Fresh guacamole prepared in the molcajete!
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Course: Appetizer
Cuisine: Mexican
Prep Time: 25 minutes minutes
Total Time: 22 minutes minutes
Servings: 12 ounces

Ingredients

  • 1 large clove of garlic slice into quarters
  • coarse salt to taste
  • 2 serrano peppers roughly chopped
  • 1 tbs cilantro
  • 1 tbs white onion diced
  • 2 large avocados
  • 1 key lime or half a regular lime

Instructions

  • To the molcajete, add the garlic and 1/3 teaspoon of salt. Grind into a paste
  • In the order listed grind in the remaining ingredients gradually until there are no large pieces left. Squeeze in the fresh lime juice. Mix well. Taste for salt. Serve with chips or as a garnish for tacos.
  • If you are not going to eat the guacamole right away, place some plastic wrap directly onto the guacamole to keep the air out.

Notes

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
My Mom’s Molcajete. My sister in California still uses it to this day.

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Filed Under: Appetizers~Botanas, Guacamole, Hot Sauce, Traditional Mexican Recipes Tagged With: Chile Piquin, Guacamole, Molcajete Recipes, Salsa, Toasted Spices

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Reader Interactions

Comments

  1. KimH

    October 29, 2014 at 6:33 pm

    Yum Yum Yum.. Your pictures are wonderful.. I wish I had an old molcajete.. Maybe I’ll get my moms someday.. I can hope! 🙂

    Reply
    • Sonia

      October 29, 2014 at 8:31 pm

      I hope you do too Kim!That would be so special.

      Reply
  2. Melissa C

    December 31, 2014 at 6:49 pm

    Ahhh Sonia!! Once again… you manage to remind me of some beautiful cooking memories of my late Mama!! Thanks again!

    Reply
    • Sonia

      December 31, 2014 at 7:49 pm

      Happy New Year Melissa!

      Reply
  3. Jeff

    July 8, 2016 at 12:28 pm

    I’m using the spice grinder technique for this. How do I prep then garlic after it’s roasted? I assume just chop fine and combine with oil along with the rest of the ingredients?

    Reply
    • Sonia

      July 8, 2016 at 2:16 pm

      Jeff, you could take the garlic and smash it onto the cutting board with a little coarse salt. Use the blade from a big knife to drag and smash it to make a paste.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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