Wow...I haven't used my Molcajete in years. Salsa has a very different taste and texture when a Molcajete is used. I noticed that the recipe called for some very non-traditional ingredients.
As a rule of thumb, fresh garlic cloves and salt are the first to be mashed into a paste in the Molcajete with just a little water (as necessary). Next chiles are incorporated into the paste. The third set of ingredients include tomatillo or tomatoes (boiled and cooled with skins removed); and possibly onions and/or cilantro for texture. Fimally, spices such as ground cumin (if using whole cumin, grind first with salt then add garlic), or Mex. Oregano are added to taste.
|