UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
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The blender is the modern tool used to make salsas, it chops quickly and evenly with just a push of a button. But the ancestral way to make salsa is in a molcajete - a bowl on legs cut out from volcanic stone with a volcanic hand tool to grind vegetables and fruits into delicious salsas. Molcajetes make the best salsas molcajeteadas and guacamoles. This is because the rough surface of the volcanic stone shreds the flesh and skin of tomatoes, tomatillos, onions, herbs and chiles. This grinding action, rather than a chopping action, is what releases the essential oils of ripe vegetables and fruits and make salsas 'sing' with deep flavour.
When you receive your molcajete you will need to season it, the volcanic stone needs breaking in and smoothing out. This is done with dry uncooked rice. Place a small portion in your new molcajete and grind until you have powder, you will see little flecks of stone in there too. Dump it out and start again, do it until you see no more little flecks of stone, then wash, dry and store until you are ready to make the best salsa ever!
We don't recommend a new molcajete for grinding spices unless it has been well seasoned, even then you will need to grind a lot at any one time. Molcajetes have very rough surfaces which are perfect for what it is intended for, grinding vegetables into salsas.
Size: external diameter approx 19cm, internal diameter approx 15cm, height 10cm
Season your molcajete by grinding uncooked rice a little at a time until there are no more visible particles of the basalt left in the rice powder. Wash with hot water only.
Chile Pasilla de Oaxaca is a medium-hot smoked chilli. Native to the Oaxaca region of southern México and seldom seen outside this area, pasilla de Oaxaca chillies are preserved through smoke-drying and highly prized for their complex smoky flavour.Mahogany colour Wrinkly + high flesh to skin ratio Notes of: applesmoke wood + red berries
Chile Ancho is a mild, sweet-tasting variety of a dried ripened poblano chilli. Our chewy, nugget-like flakes are made from deseeded and diced whole ancho chillies.Wrinkly-skinned ancho chillies are the most commonly used dried chilli in México with a fruity, earthy flavour that’s indispensable whether you’re making salsas, sauces or stews. Oxblood ColourNotes of: dried fruit + bitter chocolate All bags are 100% compostable once labels are removed.
Chile Guajillo is a mild to medium hot dried chilli. Our flakes are made from deseeded and diced whole guajillo chillies.Smooth-skinned guajillo chilli is one of the workhouse spices of Mexican cooking (along with the ancho chilli) and has a bright, tangy flavour that benefits from toasting. Brick red colourNotes of: green tea + berriesAll bags are 100% compostable once labels are removed.
A staple in Mexican cooking, tomatillos look like little green tomatoes but are related to the cape gooseberry (physalis). They taste tart and fresh, like a cross between a green plum and rhubarb. Use to make salsa verde.Our tomatillos are from Colombia.Minimum 300g