A molcajete is the traditional Mexican version of the mortar and pestle, used to grid foods. I like to use my molcajete to make salsa. Here’s my favorite recipe for fresh salsa:
Molcajete Roasted Tomato Salsa
- 1 molcajete or mortar and pestle
- 1 1/2 pounds heirloom tomatoes (or fresh garden tomatoes), cored and cut into fourths
- 3 garlic cloves, peeled
- 1/4 cup chopped onion
- 1 tablespoon lime juice
- 1/4 cup roughly chopped cilantro
- 1 small jalapeno pepper, sliced thinly, seeds and membrane removed
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- Tostitos Cantina Thin and Crispy Tortilla Chips or Hint of Lime Tortilla Chips
- Place tomato pieces on baking sheet lined with parchment paper, cut side down.
- Place garlic cloves next to tomatoes on baking sheet.
- Broil tomatoes and garlic in oven until tomatoes are charred (approximately 5 – 8 minutes). Remove garlic cloves when they begin to turn light brown.
- Remove tomatoes from oven and allow to cool.
- Chop tomatoes into small pieces and place in molcajete.
- Chop garlic and add it to the molcajete. Use pestle to grind garlic and tomatoes.
- Add onion, lime juice, cilantro and jalapeno pepper to molcajete. Grind with pestle.
- Add sugar and salt to tomatoes and grind with pestle to combine all ingredients.
- Cover with plastic wrap and refrigerate until ready to serve. Serve with tortilla chips for dipping.