Salsa
True Fresh Salsa in a Molcajete
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The molcajete (machucador) has been used for Thousands of years as the way to crush, grind and powder herbs and dry spices. Contrary to an electric grinder or crusher, the age-old, durable, traditional manual grinding method ensures that all cooking ingredients bring out their full flavor and aroma profiles, allowing you to further control their texture and make delicious, chunk-free dishes.
Be sure it is: GENUINE HAND CARVED IN MEXICO: Made from Natural Volcanic Rock from the Popocatepetl Volcano
Source:
Ingredients:
1 red onion, rough chop
4 roma tomatoes, split in half
1 jalepeno
3 garlic cloves
1 lime, juiced
1 tsp sea salt
1 tsp cumin
1 handfull cilantro, chopped
Instructions:
Grill the onion, jalepeno , garlic until skin is blackened. Grill the tomatoes separately (they take less time) Let grilled veggies cool.
Chop the veggies, cut open the Jalepeno and optionally remove the seeds for less heat (gringo).
Add veggies, lime juice, salt, cumin and cilantro to molcajete and grind completely
Serve in the molcajete
Notes:
🌶️ USES: The volcanic stone provides the ideal grinding surface for spices or making delicious fresh 🥑Guacamole, but also pulverize nuts, seeds, ginger root and garlic and make homemade salad dressing, sauces and condiments, such as fresh mustard, pesto, salsa, chutneys and more. Widely used in pharmacies and apothecaries as well.
📏MEASUREMENTS: Molcajete (Mortar) measures approx. 8-1/2-inch diameter by 5-inches tall; Tejolote is approx. 4-inches long with a 2-1/2-inch diameter grinding end (Measurements are Approximate since the Molcajetes are 100% Individually ✋Handmade)
🌶️ CURING YOUR MORTERO: The mortar includes a card with easy instructions on How to Cure the Molcajete. Rest assure that these molcajetes are made to last a lifetime.
CLEANING Warm Water: After each use, thoroughly rinse your mortar and pestle with warm water. Repeat a couple of times. Never, Ever Use Soap