Molcajetear (in Mexico we made it a verb) is the action of grinding ingredients in the molcajete with the tejolote. The idea is to soften it and cover the porousness of the stone. The rice is put in the basin/ molcajete ( affiliate link) and with the tejolote (the pestle) it is broken up in the base. The first time you buy a molcajete ( affiliate link) you have to “cure” it. The authentic molcajetes are made of one piece of volcanic stone they usually are round and have three legs to make them stand. Since the time of our ancestors, it has been used to grind, cook, or even serve food. And that is the beauty salsas and some other recipes of the Mexican cuisine.Ī molcajete ( affiliate link) is the mortar and pestle of Mexico.
Normally each family, each person has their own "recipe" or way of making their favorite salsa. The way I see them is a combinations of ingredients and they are all delicious. Salsas in Mexico do not have an exact recipe. It can also be a combination of both: cooked and raw. This type of salsa can be made with just chiles, or garlic and chili peppers, tomatillos, or tomato and onion like this one.įor the salsas in a molcajete ( affiliate link), you can use raw ingredients, roasted ingredients, or cooked. WHAT IS a salsa molcajeteda?Ī salsa molcajeteada is simply a sauce made in a molcajete ( affiliate link). It is perfect to eat with chips or to finish Mexican dishes.
This salsa has a lot of texture, a lot of flavor and my recipe is not very spicy. This recipe for salsa molcajeteada is a guide for you to use and make the salsa of your dreams. There is nothing more Mexican than a good red salsa molcajeteada.