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Salsa Molcajeteada (Salsa prepared in a Molcajete)

The use of the Molcajete (volcanic stone mortar) in Mexico is one of the ancient culinary traditions that is as active today as it was centuries ago. In Mexican cuisine, the molcajete still plays an important role in the preparation of sauces and marinades, because they taste better when prepared in a molcajete. This is because the crushing of the various ingredients in the molcajete releases the essential oils they contain, giving the sauce a richer flavor and texture.


3 tomatoes

5 to 10 chiles de árbol (to taste)

1 garlic clove

½ onion

½ teaspoon salt

2 small black peppercorns

1 teaspoon lime juice

20gr chopped fresh cilantro


1. Roast the tomatoes, chiles, garlic, onion and peppercorns in a cast iron skillet for about 3-5 minutes.

2. Remove from heat and set aside.

3. In a molcajete, first crush the garlic, salt and pepper to a smooth paste.

4. Add the chiles and onions, and grind again. Once integrated, add the tomatoes and crush until well ground.

5. Season with salt and pepper, add the lime juice and fresh cilantro and combine everything well.

6. Enjoy with your favorite tacos or with some good tortilla chips!

Important note: A molcajete must be made suitable for food before the first use. We explain how to do this step by step in the following link:

Making the Molcajete foodsafe

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