Scrub the entire molcajete with warm water - no soap.

Allow to dry completely.

Place a handful of white rice into the mortar. Grind the rice into a powder. (This will take a lot of elbow grease and a little bit of time.) If the powder is gray or ash colored, discard and repeat.

Once the powder is white, move on to the next step.

Sprinkle a tablespoon of rock salt into the mortar. Grind the salt into a fine powder and discard.

Now your mortar and pestle are seasoned and ready to use.

As you use it, the stone will become more seasoned.

Once molcajete is seasoned you are ready to serve your salsa and guacamole right from the molcajete!

Olé!

Hand Wash Only