The molcajete is the Mexican pestle and mortar. It is a very popular and useful tool in the Mexican kitchen. Molcajetes are used to grind spices and to prepare the most delicious of guacamoles and salsas, like my chile de molcajete. For those of you who don't have a molcajete, don't worry. You can prepare this salsa in a blender, which is usually how I prepare it, since I broke my molcajete.
Chile de molcajete can be found in almost every household in Mexico. It is prepared with roasted tomatillos and dried arbol chilies. I am very fortunate to live in Yahualica, home of the best arbol chilies in the world.
Chile de Molcajete
- 12 tomatillos
- 6 to 8 dried arbol chilies, stems removed
Heat a comal, griddle or non-stick skillet over medium-high heat. Roast dried arbol chilies for no more than a minute on each side. Remove from griddle; set aside. Remove husks from tomatillos, rinse tomatillos and pat dry. Roast tomatillos for about 5 to 7 minutes, turning tomatillos occasionally, until the skin has started to char and the tomatillos have softened.
Transfer tomatillos and arbol chilies to blender. Cover blender and puree until smooth, about 1 minute. Pour salsa into bowl, season with salt. Enjoy!!!