The Molcajete is one of the most iconic Mexican kitchen utensils of all times. It has been used for thousands of years since the Aztecs and Mayans. It is the Mexican version of pestle and mortar. It is used mainly to make salsas, but people give it different uses. It is such an icon in the Mexican kitchens because it gives food a unique flavour.
Every home tent to have a Molcajete that it is given from one generation to another one. In my family my dad’s Molcajete was very famous and it was well used thousands of times, unfortunately when he passed away it got lost. Nobody knows what happened or at least that is what my mum says.
If you have the opportunity to get one, get it, because you will taste the difference that a Molcajete makes to your salsas.
Here is this simple recipe that probably every family in Mexico knows, but if you get it wrong, it won’t taste the same.
Prep 2 min
Cook 20 min
- 3 medium tomatoes
- 1/2 onion peeled
- 2 jalapeño chilies
- 1 garlic clove peeled
- Salt to taste
Put a frying pan to heat, when it is very hot put the tomatoes, onion and jalapeños to roast, turn them from time to time, so they can roast all around.
In the meantime in a Molcajete or a pestle and mortar put salt and the peeled garlic clove and mashed it until getting a paste, then when the chillies are roasted all around transfer them in to the Molcajete and mashed, then the onion, but before putting it, first cut it and then mashed in the Molcajete, then add the tomatoes and mashed them until everything is mix and mashed. Taste for salt and enjoy!