Salsa Roja de Molcajete
Salsa Roja de Molcajete is a hand-ground Mexican salsa made by charring arbol chiles, serranos, tomatoes, and garlic, then crushing them in a traditional molcajete to create deep, smoky flavor with rustic texture.
Salsa Roja de Molcajete is a hand-ground Mexican salsa made by charring arbol chiles, serranos, tomatoes, and garlic, then crushing them in a traditional molcajete to create deep, smoky flavor with rustic texture.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
On a dry comal or cast iron skillet over high heat, char the tomatoes, onion, garlic (unpeeled), and fresh serrano chiles until deeply blistered and blackened on all sides.
In a dry skillet, toast the dried arbol chiles briefly until fragrant, being careful not to burn them.
Peel the roasted garlic.
Begin grinding the arbol chiles and toasted garlic in the molcajete using a circular motion until a paste forms.
Add the charred serranos and continue grinding until broken down.
Add the charred tomatoes and onion in batches, grinding and folding until a chunky, rustic salsa forms.
Season generously with salt. Adjust consistency with a splash of water if needed.
Taste and adjust salt and heat to your preference. Serve directly from the molcajete.
Store in an airtight container in the refrigerator for up to 5 days; serve chilled or at room temperature. Best consumed fresh within 2 days.
molcajete (traditional stone mortar and pestle) · open flame or cast-iron skillet (for charring)
A blender will puree the salsa smooth; a molcajete creates the authentic chunky, rustic texture. For closest results, pulse briefly rather than blend fully.
Use an open flame on a gas stove, or place on a dry skillet over medium-high heat, turning occasionally until blackened spots appear and skins blister (3-5 minutes per side).
Arbol chiles (dried, smoky, medium heat) provide the backbone; fresh serranos add bright, sharp heat. Together they layer heat and complexity.
Refrigerate in an airtight container for up to 5 days. Salsa tastes best fresh but can be made 1 day ahead; let sit at room temperature 30 minutes before serving.
No; the charred skin adds smoky flavor. Simply rinse lightly if excess char bothers you, then proceed with grinding.
