Molcajete Recipe: Stone-Ground Mexican Flair
This authentic molcajete recipe combines roasted tomatoes, peppers, onions, and garlic, all crushed in a volcanic mortar. Experience bold, fresh flavors in a rustic salsa perfect for dipping or topping.
Equipment
- Molcajete (or a sturdy mortar and pestle)
- Skillet or gas flame (for roasting)
- Cutting board
- Sharp knife
- Kitchen towel
- Measuring spoons
Ingredients
- 2 ripe tomatoes
- 2 jalapeños or serrano peppers adjust to taste
- ½ onion
- 2 garlic cloves
- ½ teaspoon salt or to taste
- 1 lime juiced
- 1 handful fresh cilantro
Instructions
Roast or Char the Ingredients
- Preheat a skillet or use an open gas flame. Carefully roast the tomatoes, peppers, onion, and garlic, turning occasionally until they develop light char marks.
Prepare the Molcajete
- If using a new molcajete, season it by grinding a small amount of uncooked rice to smooth out the surface, then rinse and dry thoroughly.
Crush Garlic with Salt
- Add the garlic cloves and ½ teaspoon salt to the molcajete. Grind thoroughly until you form a coarse paste.
Add Peppers and Onions
- Transfer the roasted peppers and onion to the molcajete. Continue grinding until you break them down into smaller pieces.
Incorporate Tomatoes
- Cut the roasted tomatoes into halves or quarters, then add to the mixture. Crush gently, aiming for a chunky yet cohesive consistency.
Finish with Lime and Cilantro
- Stir in the lime juice. Add fresh cilantro leaves, crushing them lightly to release aroma. Taste and adjust salt or heat level as preferred.
Rest and Serve
- Allow the molcajete mixture to rest for a couple of minutes so flavors can meld. Serve directly in the molcajete or transfer to a serving dish.
Notes
- Season Gradually: Add salt in stages—starting with the garlic helps flavor the entire mixture evenly.
- Control Heat: Adjust the spice level by removing pepper seeds or substituting milder chilies, such as Anaheim.
- Storage Tips: Keep leftovers in a sealed container in the refrigerator for up to five days.
- Texture Variation: For a creamier version, add mashed avocado. For a lighter dip, blend in a little vegetable stock.
- Equipment Alternative: A sturdy ceramic or stone mortar and pestle can be substituted if a volcanic rock molcajete isn’t available.
