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–+ servings
Molcajete salsa with roasted tomatoes and chilies.

Molcajete Salsa

author Maricruz Avalos
1
Molcajete salsa is the most standing mexican sauce for your grill cookouts. From steak to chicken, this sauce is the perfect combination of flavours.
prep 5 minutes
cook 10 minutes
total 15 minutes
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Ingredients 
Cups (US) - Metric

  • 1 lb ripe tomatoes
  • 1 to 5 fresh hot chili peppers (serrano, jalapeño, etc.)
  • 1 medium white onion (halved)
  • 2 garlic cloves (peeled)
  • Salt

For garnish:

  • bunch of 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

  1. You can also use your oven to roast everything at 400°F/200° for about 20 minutes.
  2. You can use any kind or color of chilies as long as they’re fresh and spicy. 
Nutrition Information
Calories: 183kcal | Carbohydrates: 41g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 1535mg | Fiber: 11g | Sugar: 22g | Vitamin A: 4537IU | Vitamin C: 160mg | Calcium: 106mg | Iron: 2mg
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