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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 » Salsa~Salsa » Salsa de Molcajete

Salsa de Molcajete

April 22, 20156 Comments

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Once in while you have to leave the blender and food processor on the counter and just get your hands dirty! Lol! Well, dirty in a good way. Preparing salsa in a Mexican molcajete is a process. It really is not something that you can rush through. Don’t get me wrong, I can’t do without my blender or processor, but on special days I bring out the molcajete. And maybe this was not a special meal, but just to experience the process on how the salsa comes together is worth it to me. It has it’s unique flavor that only the molcajete can give. One thing for sure is that your molcajete must be polished and seasoned before you use it. There are some great insructional videos on YouTube on how to do this. And always opt for a larger molcajete if you are thinking of purchasing one. In honor of Earth Day today, I wanted to share this process with you. Bring on the homemade chips! Happy Earth Day! 

 

Salsa de Molcajete

Salsa de Molcajete

Salsa de Molcajete

 

Sala de Molcajete

5 from 1 vote
Print Pin Rate
Course: Salsa, Salsa/Sauces
Cuisine: Mexican

Ingredients

Ingredients

  • 6 to 8 chile serrano stems removed
  • 3 to 5 cloves garlic
  • 1 medium white onion quartered
  • 7 or 8 roma tomatoes
  • 1 poblano
  • 1 chile chilaca  or Anaheim Pepper
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon more or less of dried chile piquin
  • Juice of 2 key limes
  • Salt to taste

Instructions

Directions

  • First thing you want to do is decide how you will cook your ingredients. I chose to roast and char mine in an outdoor charcoal grill. You could char on the stovetop in a pan or under the broiler.
  • Once the ingredients are cooked, you must prep them. Preparing salsa de molcajete is a process. Not one you can rush, unless you have years of practice and a big molcajete, lol!! Remove stems, skins and seeds from larger peppers. If you choose to, you can remove seeds from smaller peppers as well, it's up to you. Roughly chop the peppers, onions and tomatoes and keep them separate. This will make it easier to process them in the molcajete.
  • Start with the smaller ingredients, like the garlic and serranos. Add a little bit of kosher salt. Using the wider bottom of the tejolote or pestle, push the ingredients against the walls of the molcajete and grind down into the center. This will help break them down. Next, the spices with the larger peppers, add the lime juice. Then process the onions and tomatoes. As you grind them down, transfer them to a bowl.   Taste for salt. Place enough salsa to fill molcajete, reserve the rest. Yields about one quart of salsa. Serve with your favorite Mexican meal.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

Salsa de Molcajete

 

 

Start with the hot peppers, garlic and a little salt.
Start with the hot peppers, garlic and a little salt. The serranos ranged from green to bright red, hot!!
As you process the ingredients, transfer them to a bowl.
As you process the ingredients, transfer them to a bowl.
Adding spices and extra hot peppers is optional, but it adds great flavor!
Adding spices and extra hot peppers is optional, but it adds great flavor!
The dried chile piquin really adds a special touch to the salsa.
The dried chile piquin really adds a special touch to the salsa.
I should have chopped the onions smaller, so it took some work to grind them down.
I should have chopped the onions smaller, so it took some work to grind them down.
Kitchen therapy....
Kitchen therapy….
You could seed and peel the tomatoes after cooking them. It does make it easier to process.
You could seed and peel the tomatoes after cooking them. It does make it easier to process.

*I was in such a hurry to finish the salsa, I forgot to get a picture of the tomatoes after I ground them down, lol!!

Bring on the chips!!!!!
Bring on the chips!!!!!
Going to my happy chips n salsa place, ha, ha, ha!!
Going to my happy chips n salsa place, ha, ha, ha!!

 

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Filed Under: Grilling, Salsa~Salsa, Traditional Mexican Recipes Tagged With: Grilling, Molcajete Recipes, Salsa, Spicy

Previous Post: « Besos de Coco~ Snowball Kisses
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Reader Interactions

Comments

  1. William Moore

    January 28, 2017 at 10:01 pm

    Is the oregano for this fresh? I keep a pot growing year round so using fresh is not a problem.

    Reply
    • Sonia

      January 29, 2017 at 8:30 pm

      William. typically it is always dried Mexican oregano, unless I specify fresh oregano. I use fresh mostly when I grow it during the summer. A little fresh oregano would not be a bad idea at all though!

      Reply
      • William Moore

        January 30, 2017 at 3:06 pm

        Thanks Sonia, making the Shrimp Chili Verde tonight, roasting the peppers right now.

        Reply
  2. Adriana Dominguez

    January 11, 2018 at 11:32 pm

    Looks delicious can’t wait to try

    Reply
    • Sonia

      January 12, 2018 at 2:59 pm

      Thank You Adriana!

      Reply

Trackbacks

  1. Tomato Salsa Recipes. Salsa de Mesa- Table Salsa - La Piña en la Cocina says:
    December 9, 2019 at 9:33 am

    […] de Gallo https://pinaenlacocina.com/pico-de-gallo-guacamole-fresh-mex/Salsa de Molcajete https://pinaenlacocina.com/salsa-de-molcajete/Smooth Taco Salsa! https://pinaenlacocina.com/taco-salsa-burritos-for-days/Broiled Tomato […]

    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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