Salsa de Tomatillo en Molcajete (Roasted Tomatillo and Serrano Salsa)

Name: Salsa de Tomatillo en Molcajete (Roasted Tomatillo Salsa)
Yield: 1 servings
Ingredients: 1 lb. tomatillos, husked and rinsed; 4 serrano chiles, stemmed; 3 cloves garlic, peeled; 1 tsp. kosher salt; 1 ⁄ 4 cup finely chopped cilantro; 2 tbsp. minced white onion; 2 1 ⁄ 2 tsp. fresh lime juice; 1 tbsp. olive oil

Salsa de Tomatillo en Molcajete is a roasted tomatillo and serrano chile salsa traditionally ground to a smooth paste in a molcajete. This earthy, bright condiment captures authentic Mexican flavor with charred tomatillos, fresh cilantro, and lime.

Total

Servings

1

Difficulty

Easy

Recipe Source

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From Saveur

Ingredients

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1 lb. tomatillos, husked and rinsed
4 serrano chiles, stemmed
3 cloves garlic, peeled
1 tsp. kosher salt
1⁄4 cup finely chopped cilantro
2 tbsp. minced white onion
2 1⁄2 tsp. fresh lime juice
1 tbsp. olive oil

8 Ingredients

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Instructions

1
Position an oven rack 4" from broiler; heat to high. Place tomatillos, chiles, and garlic on a foil-lined baking sheet and broil, turning often, until blackened in spots and cooked through, about 10 minutes for the garlic and chiles, and 15 minutes for the tomatillos; remove each ingredient as it finishes cooking.
2
Place roasted chiles, garlic, and salt in a food processor and puree until smooth; add tomatillos, cilantro, onion, and lime juice. Pulse until roughly chopped. Transfer to a bowl and stir in oil.

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Tips & Notes

Pro tips

Roast tomatillos and chiles directly over a gas flame or in a dry cast-iron skillet until blackened in spots and soft—this step is essential for the earthy, characteristic flavor.
When grinding in a molcajete, work from the edges toward the center in a circular motion; the stone's texture naturally breaks down the roasted ingredients without over-processing.
Add cilantro, onion, and lime juice after grinding the roasted base to preserve the herb's brightness and onion's fresh bite.
Let the salsa rest 5–10 minutes before serving to allow flavors to meld and heat from the roasted chiles to distribute evenly.

Substitutions

Serrano chiles → jalapeños (milder; use 5–6)
Cilantro → parsley (if cilantro is unavailable or disliked)
Lime juice → fresh lemon juice (similar acidity and brightness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; serve chilled or at room temperature. Prepare roasted and ground base up to 1 day ahead; finish with fresh cilantro, onion, and lime before serving.

Equipment

molcajete (traditional; food processor acceptable) · cast-iron skillet or gas flame for roasting

Common Questions

Can I use a food processor instead of a molcajete?

Yes. The recipe works equally well in a food processor, though a molcajete creates a slightly coarser, more traditional texture and requires more hands-on technique.

Should I roast the tomatillos and chiles before grinding?

Yes—roasting develops an earthy depth and slight char that defines this salsa's flavor. Roast over a skillet or directly over gas flame until blistered and softened.

How long does this salsa keep?

Store in an airtight container in the refrigerator for up to 5 days. The flavor is best served fresh within 2–3 days.

Can I make this salsa ahead?

Yes. Prepare through the roasting step up to 1 day ahead, then grind and finish with cilantro, onion, and lime juice just before serving to preserve freshness and color.