molcajete

Want proof the ranch petroglyphs are worm-holing my brain?

All you need is one word:  molcajete (moh-cah-HAY-teh). For you Anglos that’s mortar and pestle.

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Doxy assured me the molcajete was used by the Aztecs.

A precious Latina friend gifted me this rustic molcajete. She instructed me in the ancient art of making salsa. She puts her salsa on everything:  eggs, meat, fish, tortillas….anything!

She told me to purchase a couple of jalapenos, 6 or 7 tomatillos, and a roma tomato.

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I upped the quantities of everything but the jalapenos. Didn’t want my salsa to be scorching hot

Seed the peppers, shell the tomatillos, and slice the roma tomatoes. Place veggies on a cookie sheet under a hot broiler.

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She said don’t be afraid to give them a good char. The charring adds a smoky flavor.

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The well-charred ingredients.

Then, small portions at a time, add the ingredients to the molcajete and start grinding.

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This took some time. I was dying for the blender or food-processor….but I persevered.

The molcajete gets seasoned by repeated uses; like a cast-iron skillet. It’s said it gives a richness of flavor a blender simply can’t impart.

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Beginning to look like salsa.

This is how mine looked. I adore the acid-flavor of tomatillos….but you can alter the ingredients any way you like to suit your taste.

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Notice the bits of black? That’s from the burnt skin of the peppers and tomatoes.

The taste test? Pure fabulous-ness. The Texan gave it his stamp of approval. Lots of great fresh flavors going on in this concoction.

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I’ll put this on my eggs in the morning.

I’m becoming one with the ancient peoples who once inhabited the Southwest. Can the addition of an horno be far behind?

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Horno in Taos, New Mexico. Photo courtesy of Wikipedia

Flavorful love to all.

C’mon Spring.