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A molcajete filled with chunky molcajete salsa made of tomatoes, cilantro, and onions sits on a colorful striped cloth atop a wooden table. A metal spoon rests inside the molcajete.
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5 from 11 votes

Molcajete Salsa (Salsa Molcajeteada Recipe)

This smoky molcajete salsa is made with fire-roasted tomatoes, chiles, and garlic for bold, authentic Mexican flavor. Easy, rustic, and irresistible.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, condiment, Mexican sauce, Salsa, Snack
Cuisine: Mexican
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6 servings
Calories: 11kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

Ingredients:

  • 3-4 medium Roma tomatoes roasted
  • 2 large serrano chiles roasted, adjust to taste
  • ½ small white onion* adjust to taste
  • 2 whole garlic cloves adjust to taste
  • 1 teaspoon sea salt adjust to taste
  • 1 handful fresh roughly chopped cilantro, optional
  • ½ small lime juiced

Kitchen Tools Needed:

  • a molcajete or mortar and pestle
  • a comal or a griddle or pan to char the ingredients

Instructions

  • Heat a comal (or griddle or non-stick pan) over medium-high heat. Once hot carefully place the tomatoes, the onion, and chilies on to it. (you can also cut the onion into smaller pieces to speed up their cooking).
    A vibrant display of molcajete salsa ingredients rests on a woven cloth: chopped cilantro, roasted Roma tomatoes, grilled white onion, garlic cloves, roasted serrano peppers, and a bowl of salt—all clearly labeled.
  • Roast until blistered, softened, and lightly charred on on one side before flipping over and cooking the opposite side. Cook until the veggies have softened and blistered and blacked on all sides. The garlic will be ready first.
    A metal comal on a hot plate holds roasted tomatoes, onion, and green chili for molcajete salsa. Metal tongs rest on the pan. Nearby are a colorful teapot and a striped cloth on a wooden table.
  • Let ingredients cool slightly before grinding.
  • Place the garlic cloves with a pinch of salt into the molcajete and grind until completely broken down.
    A hand holds a pestle over a stone mortar, grinding roasted garlic for molcajete salsa. Surrounding the molcajete are fresh herbs, a knife, and other ingredients on a wooden table with a colorful woven cloth.
  • Next add the chilies (remove the stems first) and grind them with the garlic until broken down.
    A stone molcajete with partially ground green chiles and seeds, surrounded by herbs, grilled onion, and traditional Mexican textiles on a wooden surface.
  • Now for the onion cut it into smaller pieces before placing it on the molcajete so that it's easier to grind. If you too would like your salsa chunkier then only grind the onion pieces a bit before proceeding.
    A stone mortar and pestle sits ready for molcajete salsa, with chopped onions and spices, surrounded by bowls of cilantro, spices, and chiles on a wooden table adorned with a colorful woven cloth.
  • Next place one tomato at a time into the center of the molcajete, use the pestle to carefully push down and help squash it down before beginning to grind it into the other ingredients. Grind into your desired chunkiness before adding the remaining tomatoes at a time.
    A stone mortar with a pestle, roasted tomato, and green salsa on a colorful cloth, surrounded by herbs and a small bowl of salt on a wooden table.
  • Lastly, and optional, if you'd like mix in some roughly chopped cilantro into the salsa.
    A stone molcajete brims with chunky molcajete salsa, topped with fresh cilantro, resting on a vibrant Mexican textile. A spoon sits in the salsa, with a small clay dish nearby.
  • Taste the salsa and season with sea salt and lime juice as desired, stir again to combine and give your salsa one last taste before serving right in the molcajete. Enjoy!
    A molcajete filled with chunky salsa molcajeteada sits on a vibrant, striped Mexican cloth. A blue spoon rests inside the bowl. Colorful pottery and a piece of flatbread are nearby on the wooden table.

Video

Notes

• Watch the vegetables carefully while roasting. Each ingredient finishes at a different time. The garlic only needs about 3–5 minutes to char, so add it toward the end to prevent bitterness.
• Cut the onion into smaller pieces if you prefer a smoother salsa. Smaller pieces char faster and grind more easily in the molcajete.
• Don’t scrape off all the blackened bits unless they’re burnt. The blistered skins add smoky depth and authentic flavor to salsa molcajeteada.
• For a milder salsa, remove chile seeds and ribs before grinding.
• For a smokier flavor, char ingredients deeply but avoid burning the flesh.
• For a thinner salsa, add 1–2 tablespoons of water while grinding.
• Calories listed are for the salsa only — tortilla chips not included. 
• Watch the video above for a step-by-step visual guide.

Nutrition

Serving: 6servings | Calories: 11kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 390mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.2mg
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