UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
We deliver across Europe, check for prices
The Mexican pestle and mortar, a must-have for making the best salsas molcajeteadas and guacamoles.
These rustic molcajetes are made from volcanic rock, they are very rough on the inside and this is what makes them so efficient at grinding up chillies, coriander, roasted garlic and so on. This grinding action also enhances the taste of your salsa or guacamole as it helps to release essential oils.
Size: external diameter approx 19cm, internal diameter approx 15cm, height 10cm
We have two sizes of molcajetes, the third picture shows the difference in size, please measure out and choose the best size for you.
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 For larger quantities please call 0208 969 5640 for further assistance.
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
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 + berries
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 Mexico.Minimum 300g