Molcajete Salsa

serving

Molcajete salsa is a rustic Mexican salsa made by grinding roasted tomatoes, chilies, and garlic in a traditional stone mortar. The result is smoky, chunky, and full of flavor.

prep 5

cook 10

total 15

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Ingredients
Cups (US) - Metric

▢ 1 lb ripe tomatoes
▢ 1 to 5 Serrano or Jalapeño chilies (or any hot chili pepper you prefer)
▢ 1 medium white onion (halved)
▢ 2 garlic cloves (peeled)
▢ Salt (to taste)

For garnish:

▢ 1 bunch cilantro (chopped)
▢ 1 small white onion (chopped)

Instructions

Heat a comal or a cast iron pan over high heat. Roast first the tomatoes, then chilies and onions turning them frequently until cooked and charred.
In a molcajete or mortar add first the garlic and one teaspoon of salt. Grind you'll have a paste.
Add chilies and onions. Crush them until combined with the paste.
Add tomatoes one by one and grind slowly until you reach the desired consistency.
Add chopped onions and cilantro to the salsa. Mix, taste and add more salt if needed. Serve.

Notes

For a milder salsa, remove chili seeds and veins before roasting.
Love spicy? Add extra chilies or keep the seeds.
Ripe tomatoes give the best flavor and are easier to crush.
Always grind garlic with salt first, it makes a smooth, flavorful paste.
Roast ingredients on a comal, cast iron pan, or oven at 400°F/200°C for 20 minutes.
Cilantro is optional but brightens the salsa beautifully.
To store: refrigerate in a glass jar for up to 1 week or freeze for up to 3 months (add cilantro and onions after thawing).
Blender method: pulse gently to keep a chunky, rustic texture.
Great for tacos, carne asada, huevos rancheros, or just dipping with homemade chips.