I have to confess, that I do not use my molcajete as often as I would like to. I love salsa molcajeteada! Salsa prepared in a Mexican molcajete is just so much more than a salsa prepared in a blender. 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!
Ingredients
1 pound Tomatillos, sliced in half
4-5 chile serrano, stems removed
1 jalapeño, stem removed
1 large clove garlic
juice of 1 small lime
salt to taste
4-5 chile serrano, stems removed
1 jalapeño, stem removed
1 large clove garlic
juice of 1 small lime
salt to taste
Directions
Char and blacken the tomatillos and chile peppers on a preheated comal or griddle for about 20 minutes. Turn as needed.
In the molcajete, add the 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 peppers in the molcajete. Then the tomatillos a few at a time until desired consistency.
Add lime juice and taste for salt. Seed the remaining jalapeño pepper and add to top of salsa. Serve with chips or wait for tacos!!
Oh my you make the best salsa ever .. Thank u I will follow you in these amazing recipes…
Thank you so much for the feedback Bobbie jo!