If you don’t want the molcajete to scrape the bottom of your sink, lay a strainer or kitchen towel on the bottom. Don’t ever use soapy water to clean the molcajete—the porous texture of the rock will absorb the soap, so it’s really hard to completely rinse out.
To speed up the drying time, put your molcajete outside to dry in the sun.
You’ll see bits of black or gray grit in the rice powder—this is sediment from the molcajete. Press firmly as you grind the rice, but don’t pound the pestle against the molcajete or you could crack the rock.
If you only grind 1 batch of rice, you may end up with grit in your first batch of salsa or guacamole!
If you want to add a little heat, dice a chili pepper and grind it with the other aromatics.
Although you can skip the seasoning steps, the process adds a ton of flavor to your molcajete!
When you store your molcajete, place a towel underneath it so it doesn’t scratch your cupboard or counter. Now that your molcajete is cured, whip up guacamole or make homemade salsa in it.
