I have been having way too much fun cooking with my new molcajete! (Thank you Mary Beth!) I went through all the steps to get it ready, which took me several days. First step is to grind a small amount of rice to a fine powder, until the rice was no longer turns grey from the rock. After that, I seasoned it using garlic, fresh cilantro, cumin seed, and rock salt. I left this ground up mixture in the molcajete over night and then just rinsed with water the next morning. First thing we made was a nice fresh salsa, pictured below. Then Phil got in on the act and made a very delicious guacamole! The more we use the molcajete, the better things made in it will taste.
Kathy's Molcajete Salsa
1 or 2 cloves of garlic1 teaspoon cumin seed
Juice of one small lime
1 teaspoon rock salt
1 serrano or jalapeño chilie
1 small white onion
2 roma tomatoes
cilantro, chopped
Crush garlic in molcajete or mortar with pestal. Add cumin seed, crush. Add lime juice and rock salt, crush again. Add whole chilie (including seeds), crush well. You should now have a nice uniform liquid. Add chopped onion and tomatoes. Gently crush, not much. Add chopped cilantro and ENJOY!
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