Salsa Verde Molcajete Style

Name: Salsa Verde Molcajete Style
Prep time: 10 min
Cook time: 15 min
Yield: 3 servings
Ingredients: 5-6 tomatillos; 1/2 onion; 1 jalapeno (or serrano); 2 cloves garlic; 15-20 sprigs cilantro; pinch of salt

Salsa Verde Molcajete Style is a vibrant, chunky green salsa made by hand-grinding fresh tomatillos, jalapeños, garlic, and cilantro in a traditional molcajete. The grinding technique creates a textured, flavorful salsa that's more complex than blended versions.

Total

Servings

3

Difficulty

Easy

Recipe Source

View original recipe

From Mexicanplease · by Mexican Please

Ingredients

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6 Ingredients

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Instructions

1
Pull the husks off the tomatillos and give them a good rinse. I usually cut the stems out but this is optional.
2
Roast the tomatillos in a 400F oven for 10-15 minutes or until they start to turn army green in color.
3
Finely chop 1/2 onion, 1 jalapeno (or less), 2 cloves garlic, and 15-20 sprigs of cilantro. Add these ingredients to the molcajete along with a pinch of salt and crush them into a paste-like substance.
4
Finely chop the roasted tomatillos and combine thoroughly with the other ingredients in the molcajete.
5
Taste for seasoning. You can add more chopped jalapeno if you want to raise the heat level.
6
Serve immediately. Store leftovers in an airtight container in the fridge where it will keep for a few days.

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Tips & Notes

Pro tips

Toast the molcajete lightly before use to warm the stone and release its porous texture, which helps grip and break down ingredients.
Add salt early and grind it with garlic and onion first to create a paste base, then layer in tomatillos and jalapeño to control texture.
Tear cilantro by hand rather than chopping to minimize bruising; add it last for maximum freshness and color.
Work in a circular grinding motion rather than mashing to achieve the signature chunky-but-cohesive texture that makes molcajete salsa superior to blended versions.

Substitutions

Serrano pepper → jalapeño (serrano is hotter; adjust quantity to taste)
Cilantro → parsley (milder flavor, less traditional but works in a pinch)
Fresh tomatillos → canned tomatillos (drain well; flavor will be slightly less bright)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; best served fresh within 2 days for optimal cilantro flavor and vibrancy.

Equipment

molcajete

Common Questions

Can I make salsa verde without a molcajete?

Yes, you can blend the ingredients in a food processor or blender, but the molcajete creates a coarser, more flavorful texture. A fork and bowl works for a rustic version.