r/SalsaSnobs

I know this question has been asked a lot. But I just got this molcajete last night. After soaking it for 3 hours in water I removed it from the water and it absolutely reeked of cement. I know the smell quite well as I grew up in construction.

I also took a video of my second knife test. White powder comes up when it scratches it. I'm definitely going to have to resharpen that knife LOL! Based off those two pieces of evidence, I have to question whether this is 100% volcanic rock. If you look at the verbiage on Amazon, it doesn't say 100% volcanic rock but rather it is made from genuine volcanic rock. I think that could mean that it is volcanic rock but that it's mixed with cement. I have a feeling this company has produced genuine molcajetes based off reviews of others on this site. But maybe not all their products are and I got a bum one?

Anyways, I appreciate any insight from y'all. I do love its shape and weight so much. I went ahead and ordered the large Masienda Molcajete to compare the two before I make my final decision

Qué les parece este f3t0 (es un hongo) que venían mis tomates condimentados

Tenía dos días abierto y me salió esta porquería

Llamé y les valió tresz hectáreas de versh

Me molesta mucho porque tuve que tirar medio kilo de carne, mas los condimentos y más 🤧

Kinda gel-y, kinda sweet/smokey. Any leads? Los Viejones truck in Santa Cruz, CA

Charred everything directly over charcoal, then crushed it all in the molcajete while still warm.

Tomatoes, tomatillos, onion, garlic, jalapeños, cilantro, and smoked lime. The lime added this deep smoky citrus flavor that completely changed the salsa.

My first time making salsa. Didn't use a recipe, so it ended up a bit bland. (Also broke 2 blenders n made a mess of my kitchen)

Salsa de suero de leche salado con chiles jalapeños, Tradicional de Ciudad Ahumada Chihuahua, Mexico.

Suero de leche Chile Jalapeño verde Ajo Cicer los chiles enteros en agua, una vez cocidos se le quitan las semillas , ojo solo las semillas, se ponen en un sarten los chiles el ajo y el suero, se machucan los chiles hasta tener una consistencia troceada. Agregar sal al gusto.

Spicy 🌶️

Onions, Serrano peppers, and Heirloom tomatoes, grown out back. Added garlic, salt and lime. Hot and tasty.

Fermented red jalapeño and manzanos on left. Super tasty, had maybe 2-3% garlic. Fermented 2 months.

Serrano on the right, same ~3% garlic, two months fermented. Haven’t tasted yet but smells good.

Second pic is batch I just started, mainly jalapeño and manzano, with a single habanero pepper in the last one. It was in the freezer, why not use it?

Edit: Forgot to add, used 4.5% salt to water for brine by weight.

Creamy Piquín Salsa

Ingredientes:

2 tablespoons Piquín pepper*

1 Chile dried New Mexico

3 to 5 dried árbol

¼ teaspoon cumin seeds, or powder

½ teaspoon Mexican oregano

4 black peppercorns , corse grounded

⅓ of a small white onion sliced/ dried onions powder

1 garlic clove sliced / garlic powder

1 tablespoon vegetable or olive oil

½ tablespoon of white or apple cider vinegar

6 tablespoons water

Kosher Salt to taste

Directions:

•	Toast the peppers , cumin , onion and garlic in a hot pan for about 45 seconds, shaking the pan during the process to avoid burning the peppers. Place peppers into the mortar or blender with other ingredients.   
•	Grind  and taste for seasoning , and the until you have a very fine creamy texture.

long I've wanted to make a salsa that would be my house standard for all things and in particular tacos. so I made this. I was aiming for something quite spicy, smooth and with a good smoky overtone.

150g canola oil

150g white onion (diced)

20g garlic (smashed cloves)

10g dried chile chipotle

10g chile morita

5g chile chiltepin

10g chile arbol

10g chile puya

15g chile guajillo

60g chile habanero

100g chile serrano

50g chile jalapeño

300g water

75g lime juice

10g cider vinegar

2g chicken bouillon powder

a generous pinch of mexican oregano

kosher salt to taste

*dried guajillo, morita, puya and chipotle chilies are weighed sans seeds

1. seed the guajillo, morita, puya and chipotle chilies and tear into smaller pieces.

2. char the habanero, jalapeño and serranos using a broiler, grill, gas burner or torch. cut into smaller pieces.

3. heat the oil in a pan over medium heat. add all of the dried and fresh chilies, onion and garlic. cook, stirring often until the onions are slightly browned and the fresh chilies are softened.

4. put mixture into a blender and add the water, vinegar, lime juice, oregano and chicken bouillon powder blend until very smooth. add more water to adjust viscosity as needed.

5. season to liking with kosher salt.