Molcajete salsa is a rustic Mexican condiment made by hand-grinding roasted tomatoes, chilies, garlic, and onion in a traditional volcanic stone mortar, delivering a smoky, chunky texture that fresh blended salsas cannot replicate.
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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.
Store molcajete salsa in an airtight container in the refrigerator for up to 5 days; it is best served fresh but can be made 1 day ahead.
molcajete (traditional stone mortar and pestle) · comal or cast-iron skillet (for roasting tomatoes and chilies)
A molcajete creates the signature texture and flavor, but you can coarsely pulse ingredients in a food processor or mash with a fork for a similar rustic result.
Yes, roasting or charring the tomatoes and chilies on a comal, cast iron, or open flame brings out smoky depth and is traditional in molcajete salsa.
Heat depends on chili variety and quantity. Start with 1–2 serrano or jalapeño peppers and adjust to taste; remove seeds for less heat.
Store in an airtight container in the refrigerator for up to 5 days. It tastes best fresh but can be made 1 day ahead.
Yes, maintain the ratio of 1 lb tomatoes to 1–5 chilies and adjust garlic and onion proportionally; a molcajete works best in batches under 2 cups.
