Molcajete Salsa (Salsa de Molcajete)
Molcajete salsa (salsa de molcajete) is a traditional Mexican salsa made from roasted tomatoes and chiles, then ground by hand in a stone molcajete instead of blended. It’s chunky, smoky, and deeply flavorful.
Ingredients
- 3 ripe vine-ripened tomatoes or 5-6 Roma tomatoes, 13-14 ounces if weighing
- 2 jalapeños
- 1 serrano pepper
- 1 poblano pepper
- ¼ white onion quartered
- 4-6 cloves garlic unpeeled
- 1 teaspoon salt or to taste
- 1 avocado pitted (optional)
- ⅓ bunch fresh cilantro chopped, stems included, optional
- Fresh lime squeeze to taste optional
Instructions
- Preheat broiler on HIGH. Place rack about 6 inches from heat.
- Place tomatoes, peppers, onion, and garlic on a foil-lined baking sheet.
- Broil 10–15 minutes, turning once or twice, until blistered and charred. Remove garlic early once softened and lightly charred (about 5–10 minutes) so it doesn’t burn.
- Let everything cool slightly.
- Peel garlic.
- Remove pepper stems.
- Peel heavily charred poblano skin if bitter.
- Peel tomatoes if you prefer (optional).
- Roughly chop large pieces for easier smashing.
- In a molcajete, grind garlic with a pinch of salt into a paste.
- Add peppers and smash into a coarse mixture. Add another small pinch of salt.
- Add tomatoes one at a time, smashing to your preferred texture.
- Finely chop onion and stir in.
- Stir in cilantro and avocado (if using).
- Adjust salt and add lime juice if desired.
Notes
- No molcajete? Use a bowl and potato masher or back of spoon, or pulse gently in a food processor or blender on low to keep it chunky. Use a molcajete when you want texture and layered flavor. Use a blender when you want speed and a smoother salsa.
- Serranos are hotter than jalapeños. Use less or remove seeds for milder salsa.
- Peel the poblano if the skin is heavily charred or tastes bitter; otherwise, it’s fine to leave it on for a more rustic texture.
- Avocado: Adds richness and tones down heat, but skip if storing. Best for same-day salsa.
- Garlic tip: Garlic burns faster than peppers; remove once soft.
- Pepper: Jalapeños with thin white lines (sometimes called “corking”) are often spicier than smooth-skinned ones (but not always).
- Pepper flexibility: You can mix and match chiles based on heat preference. Serranos are usually hotter than jalapeños. Poblanos are mild but occasionally spicy. Skip serrano for less heat.
- Roasting options: Comal, cast-iron, or broiler all work. Broiler is easiest; stovetop gives deeper char.
Nutrition
Calories: 225kcal | Carbohydrates: 23g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1183mg | Potassium: 1119mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2106IU | Vitamin C: 104mg | Calcium: 53mg | Iron: 1mg
