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.
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.
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.
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!
- 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
- 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!!