This is a Molcajete. It is a utensil that the indians created to grind vegetables to prepare all different kind of salsas. It is made out of volcanic rock. It is like a bowl with three legs and a separate oval stone.
Today I made salsa, have I mentioned that we all Mexicans love to pour salsa over everything? Well yes, we do. Tabasco can’t beat a real homemade salsa. And even better, a blander can’t beat a molcajete, it gives the salsa such a nice different texture. That is why I still use it.
This is a really spicy (hot) salsa, but we love spiciness too! You may adapt the ingredients to your convenience.
6 Jalapeño or Serrano Chile Peppers
2 Small tomatoes
2 Garlic cloves
1/2 Cup of water
- Brown Peppers, tomatoes and garlic on a skillet turning them frequently so they brown on all sides. I used a comal.
- Smash the vegetables in the molcajete. Do it on batches transferring the grind vegetables to a small pan. Start with the peppers, then garlic and finish with tomatoes. That way the tomatoes will pick up all the pepper and garlic left in the molcajete
- Rinse the molcajete with the water and add it to the pan with the salsa
- Cook the salsa just for 5 minutes so all the flavors blend well. Season with salt.
- Pour it to what ever comes to your mind! Careful! It will be very spicy, but delicious!