Sauces & dips
Table Salsa Molcajete
The roasted table salsa, ready in minutes with a repeatable profile.
Molcajete Sauce PowderPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 1 kg · 20 servings
- Molcajete powderThe Essence FoodTech120 g
- Cold water — per technical sheetValidated water quantity pending — never scaled from an estimate.Per technical sheet
- White onion, finely chopped80 g
- Cilantro, chopped20 g
- Lime juice (optional)20 mL
- Salt to tasteas needed
Fresh input equivalent: ≈ 923 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
7 fresh steps → 5 steps at the point of use.
Fresh workflow · 7 steps
- Wash tomatoes and chiles
- Roast on the comal
- Peel
- Grind in molcajete or blender
- Season and hold
- Prepare recipe
- Serve
The Essence FoodTech workflow · 5 steps
- Measure
- Hydrate
- Mix
- Finish
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 8 min
Method
- Weigh the molcajete powder.
- Hydrate per the technical sheet and stir until fully hydrated.
- Finish with onion, cilantro and lime; adjust salt.
- Serve in a molcajete or salsa bowls.
Equipment: Scale · Molcajete or bowl
At a glance
- What am I making?
- Table Salsa Molcajete
- Which product?
- Molcajete Sauce Powder · Powder
- How much do I need?
- 120 g for the base recipe · ≈ 923 g fresh-equivalent
- Do I add water?
- Yes — quantity per technical sheet (pending validation; no invented number is published).
- What else do I add?
- White onion, finely chopped · Cilantro, chopped · Lime juice (optional) · Salt to taste
- How many portions?
- 20 servings (scalable)
- Final yield?
- 1 kg
- How long does it take?
- ≈ 8 min (estimate, to be validated)
- How would fresh prep differ?
- 5 fresh steps that do not happen at the point of use: Wash tomatoes and chiles · Roast on the comal · Peel · Grind in molcajete or blender · Season and hold
- Which industry?
- Restaurants & Food Service · Catering & Events · Cruise & Airline Catering · Stadiums, Venues & Theme Parks · QSR Chains & Franchises
- Status
- Draft · needs technical validation
Chef noteFresh onion and cilantro at the end bring the salsa to life.
Commercial noteNo more roasting tomatoes and chiles every morning.
StorageDry powder in place of refrigerated fresh inventory. Storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
