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La Piña en la Cocina

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 Recipes » Salsa Verde Molcajeteada-Salsa Prepared in a Molcajete

Salsa Verde Molcajeteada-Salsa Prepared in a Molcajete

May 11, 20172 Comments

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I have to confess that I do not use my molcajete as often as I would like to. It’s not because I am lazy, no! Wrist pain keeps me from it most days, but with enough rest, I can whip up a good spicy molcajete salsa! Today’s recipe is all about the green! Green tomatillos, serrano peppers and jalapeño.

top view of salsa in the molcajete, up close

I Love Salsa Molcajeteada!

Salsa prepared in a Mexican molcajete is so much different than when it’s finished in a blender or processor. They are still delicious, of course, but there is something about grinding all the ingredients with the molcajete.

top view molcajete salsa verde

I Try To Keep With Traditions!

As easy it would be for me to throw salsa ingredients in my blender, I kind of love the whole traditional Mexican kitchen. I really don’t mind giving a little extra effort and time to enjoy recipes like this one. Fortunately, I work from home and have the luxury of planning my meals and rarely ever feel rushed. But, I do understand the busy work schedule that many of you have. Short cuts are fine when preparing meals at home. It’s much better than caving into that fast food option.

bowl of pinto beans, salsa in molcajete, fresh ingredients, corn tostadas

Where Can I Purchase A Molcajete?

Good question! If you are fortunate to live near the bigger cities in California or Texas, many Mexican markets, flea markets and mercados sell Mexican imports. I have seen a few places online that sell molcajetes. They are not that hard to find. As far as curing the molcajete, a little rice, salt and elbow grease required! Polish your new molcajete with uncooked rice. Add about 1/3 cup uncooked rice to the molcajete and grind down to a powder. It will look grey in color. Repeat this process with new rice four to five times or until ground rice looks white. Rinse with warm water. Polish a couple of time with a coarse salt. Rinse with warm water and ready to go!

Salsa Verde Molcajeteada-Tomatillo Salsa
It’s a cross between a smooth and chunky salsa with an almost creamy texture. On days when I am feeling inspired by all that is Mexican, I will pull out my molcajete and heat up my comal. As long as my wrist allows me, I slowly but surely work my dry roasted salsa ingredients in that molcajete! And there I stand staring at this beautiful authentic salsa prepared in a molcajete and I never have any chips! Pretzels? No! Crackers? Just not the same. So, I hurry to get my taco ingredients prepared and warm up those corn tortillas fast!
 
 
Salsa Verde Molcajeteada-Tomatillo Salsa
 

 

 
 
 
 
 
 
Salsa Molcajeteada
 
 
 
 
 
 
 
 
Salsa Verde Molcajeteada
Salsa Molcajeteada-Tomatillo Salsa
Salsa Molcajeteada-Tomatillo Salsa
top view salsa in molcajete

Salsa Verde Molcajeteada

5 from 1 vote
Print Pin Rate
Course: Salsa/Sauces
Cuisine: Mexican
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 55 minutes minutes
Servings: 2 cups

Ingredients

  • 1 pound Tomatillos sliced in half
  • 4-5 serrano peppers stems removed
  • 2 jalapeño peppers stem removed
  • 2 large cloves of garlic
  • juice of 1 small lime
  • salt to taste

Instructions

  • At medium heat, dry roast the tomatillos and chile peppers on a preheated comal or griddle for about 20-25 minutes. Turn as needed.
  • In the molcajete, add the fresh garlic, sliced and about 1/2 teaspoon of kosher salt. Grind into a smooth paste.
  • Once the tomatillos and serranos have cooled I like to roughly chop them before processing in the molcajete.
  • Gradually grind the serrano and 1 jalapeño pepper in the molcajete. Then the tomatillos a few at a time until desired consistency.
  • Add lime juice and taste for salt. Seed and cop fine the remaining jalapeño pepper and add to top of salsa. Serve with chips or wait for tacos!!

Notes

To speed up the process of roasting on the stove top, you could add a drizzle of oil to the preheated salsa ingredients. Turn as needed.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Salsa Recipes, Salsa~Salsa, Traditional Mexican Recipes Tagged With: Salsa, Salsa de Molcajete, Salsa Verde, Tomatillo Salsa

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Reader Interactions

Comments

  1. Bobbie jo Spahn

    June 5, 2017 at 8:23 pm

    Oh my you make the best salsa ever .. Thank u I will follow you in these amazing recipes…

    Reply
    • Sonia

      June 5, 2017 at 8:26 pm

      Thank you so much for the feedback Bobbie jo!

      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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