Salsa de Molcajete is a roasted Mexican salsa infused with smoky char from direct flame cooking. Made with fresh tomatoes, jalapeños, serranos, and garlic, it delivers authentic flavor in minutes.
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Wash tomatoes and peppers, Remove stems.
Warm comal or griddle over medium high heat.
Place tomatoes and peppers on hot comal or griddle. Roast until tender, turning constantly.
Using the molcajete and tejolote (or mortar and pestle) grind garlic clove.
Add roasted tomatoes and peppers one by one, grinding as you go.
Add salt to taste and mix well.
Enjoy!
Store in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet before serving if desired.
molcajete · cast-iron skillet or gas stovetop for roasting
Salsa de molcajete is roasted directly over flame or in a skillet to develop a smoky char, then ground in a molcajete (volcanic stone mortar). This roasting step creates deeper, more complex flavor than fresh salsas.
Yes. Roast the tomatoes, peppers, and garlic as directed, then blend in a food processor or blender until you reach your preferred texture. A molcajete creates a chunkier, more rustic consistency.
Heat level depends on serrano and jalapeño ripeness and seeds. Green serranos are hotter than red; remove seeds for milder salsa, keep them for more heat.
Store in an airtight container in the refrigerator for up to 5 days. Best served fresh, but can be reheated gently in a skillet.
No. Once roasted and cooled slightly, the charred skin adds smoky flavor and texture. Simply grind everything together in the molcajete.
