Molcajete

A three-legged mortar carved from porous volcanic basalt, 20-25 cm across, paired with a lava-stone pestle (tejolote). The rough surface tears cell walls instead of slicing them — the difference between a salsa de molcajete and a blender salsa is night and day, the molcajete-pounded version releases oils and aromatics the blade cannot reach. New ones must be cured by grinding rice and salt until the slurry comes out clean of grit.