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–+ servings
Chunky salsa with roasted vegetables in a molcajete.
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Molcajete Salsa Recipe

This classic Molcajete salsa is made roasted tomatoes, onions, garlic, cilantro, and spicy chiles, all mashed up together into a delicious, smokey and chunky salsa.
Course Salsas
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 cup
Calories 71kcal
Author Ana Frias

Equipment

  • Molcajete or food processor

Ingredients

  • 3 roma tomatoes stem removed
  • 2 garlic cloves peeled
  • 2 large jalapeños
  • 1 serrano pepper
  • ½ medium white onion cut into quarters
  • 3 to 5 chile de arbol or chiltepines optional for extra spicy

Instructions

Roast on Comal

  • Heat a comal, large non stick skillet or cast iron skillet.
  • Wrap the tomatoes in foil and place on comal. Also add the chiles, garlic and onion.
  • Cook on medium high heat until all veggies are soft and roasted.
  • Keep turning them during the cooking process to ensure all sides are cooked evenly. Turn the tomatoes as well but keep them wrapped in the foil. The tomatoes are done when cooked all the way thru. See note #1

Roast in oven or air fryer

  • Preheat your oven to 400°F (200°C).
  • Spread the vegetables out in a single layer on a baking sheet. Roast in the oven for 20-30 minutes, or until the vegetables are charred and soft.

Grind the salsa:

  • Place the veggies in the molcajete and use the pestle to grind them. Start with the hardest ingredients first and gradually add the softer ones.
  • Use a circular motion to grind the ingredients against the rough surface of the molcajete. You can add a small amount of sea salt to the molcajete to help break down the ingredients.
  • Grind all ingredients to desired consistency. Serve in a bowl or directly on the the molcajete.

Notes

  1. If any of the veggies are done before then others, remove from the comal and set aside. 
  2. To clean the molcajete: After use, clean the molcajete with warm water and a soft brush. Avoid using soap as it can leave a residue that affects the flavor of your food.
    • Fridge – Store in the refrigerator in a glass jar or container for up to 1 week.
    • Freezer – Freeze in an airtight, freezer-safe storage container or freezer bags for up to 3 months.
    • To Thaw – Let thaw overnight in the refrigerator before using.

Nutrition

Serving: 1cup | Calories: 71kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 14mg | Potassium: 592mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2005IU | Vitamin C: 35mg | Calcium: 43mg | Iron: 1mg