Salsa de molcajete is traditionally made in a stone bowl with little feet (a molcajete), you know the kind guacamole comes in at your favorite Mexican restaurant? I don’t have such a bowl, but on Saturday I had a bunch of ripe, juicy tomatoes, some fresh chilies and a craving for something spicy.
So, I improvised with a potato masher and it worked out perfectly. I had big chunks of tomato and chilies just like I like it and I didn’t use the food processor and make extra dishes. Score! This recipe makes a big, spicy batch. If you're less into spicy food, omit some of the jalapeños. The recipe is easily halved if you don't think you’ll eat the salsa within a week or so.