Best of all, says Vivi, she can whip up a batch in less than 10 minutes with ingredients she pretty much always has in her house: tomatoes, tomatillos, jalape\u00f1o, onion, garlic, cilantro, limes. She gives the vegetables a quick blister in a medium-high pan until they turn smoky-dark. They are then ready for mashing in her molcajete, a traditional volcanic-stone, Mexican mortar and pestle, which she bought for herself when she last went to Michoacan<\/a> to visit family. This ancient three-legged tool was first used by the Mayas and Aztecs to mash avocados and chiles into dishes they invented, like guacamole<\/a> and salsas<\/a> for tamales<\/a>.<\/p>\n\n\n\n \u201cI like the char and the smokiness that char gives it,\u2019\u201d says Vivi, as she toasts and mashes the tomatoes, tomatillos and onions. \u201dLook how beautiful this is.\u201d Vivi is a natural teacher who posts her favorite Mexican recipes on her Instagram channel Vivis_Table<\/a> , where she regularly hosts \u201cFeeding the Soul\u201d Live recipe-cookalongs. With our shared love of abuela cooking and belief in the power of family and food traditions to remind us who we are and where we come from, Familia Kitchen is honored to showcase Vivi\u2019s traditional Mexican recipes with our comida Latina-loving community.<\/p>\n\n\n\n Like so many of the Mexican dishes proudly makes, Vivi learned this recipe at home. \u201dThis is how my grandmother would make her salsa,\u201d says Vivi, lifting up the heavy bowl to show the tomatoes\u2019 texture. \u201dMy abuela makes it in her molcajete. So when I went to Mexico, I bought myself a molcajete too. And I love it! I\u2019m happy that I have it. I love to make salsas in molcajete. The chunkiness, thanks to the big chunks you can only get from using a molcajete.\u201d <\/p>\n\n\n How does Vivi eat this salsa? On just about \u201deverything,\u201d says Vivi. \u201dWith eggs or just on a tortilla, plain with a little bit salt. I try to always have it in my fridge. I have a batch right now in there that I made with a blender. A large batch. As soon as that one runs out, I\u2019m going to go right back to making it in a molcajete,\u201d for maximum chunk factor.<\/p>\n\n\n\n This red salsa molcajete has one last major benefit, adds Vivi. Its very making grounds her. \u201dI feel super connected with my family, with my heritage, with my cultura. I know we can use blenders and go the easy route, but on the days when I have a little extra time and I am able to be very intentional with the way that I doit, I use the molcajete. I love using this tool. It makes me so happy.\u201d<\/p>\n\n\n\n![\"Red](\"https:\/\/familiakitchen.com\/wp-content\/uploads\/2023\/02\/Vivi-Red-Molcajete-final-e1676823335889-1024x795.jpg\")
Ready to Make Vivi\u2019s Traditional Red Salsa de Molcajete?<\/h2>\n\n\n
![\"Vivi\u2019s](\"https:\/\/familiakitchen.com\/wp-content\/uploads\/2023\/02\/Vivi-Red-Molcajete-final-e1676823335889-800x530.jpg\")
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