Salsas
Molcajete Salsa
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Prep
10 minutes
Cook
15 minutes
Total
25 min
Serves
about 2 cups (475 ml)
Rustic, smoky, and coarse, this salsa is ground by hand in a molcajete so it keeps its texture. The stone crushes the roasted vegetables instead of pureeing them, which is what a blender can't do.
Ingredients
- 4 Roma tomatoes
- 2 poblano chiles
- 2 serrano chiles
- 3 garlic cloves, unpeeled
- 1/2 tsp cumin
- salt, to taste
Instructions
- 1Char the tomatoes, poblanos, serranos, and garlic in a dry skillet over medium-high heat until blackened in spots and soft.
- 2Steam the poblanos in a covered bowl for 5 minutes, then peel and seed them. Peel the garlic.
- 3Grind the garlic, chiles, cumin, and a pinch of salt in the molcajete into a rough paste.
- 4Add the tomatoes and crush to a coarse, chunky salsa. Season with salt.
Cook's Note
If you don't have a molcajete, pulse everything in a food processor just two or three times. The goal is chunky, not smooth.
Best Served With
Served in the molcajete itself with warm tortillas, or spooned over grilled meat and eggs.
Why This Recipe Works
Grinding in the molcajete tears the vegetables rather than slicing them, releasing more flavor and leaving a coarse texture that holds on a chip or a taco. Roasting first builds the smoky depth that raw salsa lacks.
Make It Yours
- Swap serranos for jalapenos for less heat
- Add a charred tomatillo for tang
- Grind in a piece of avocado for a creamy version
Leftover Strategy
Keeps refrigerated for 5 days. Best fresh, while the roasted flavor is bright.
Common Questions
What is molcajete salsa?
A rustic Mexican salsa ground by hand in a molcajete, a lava-stone mortar. The stone gives it a coarse texture a blender cannot.
Can I make molcajete salsa without a molcajete?
Yes. Pulse the roasted vegetables two or three times in a food processor, just enough to keep it chunky.
Why roast the vegetables first?
Roasting adds smoky depth and softens the tomatoes and chiles so they crush easily. Raw vegetables make a flat, watery salsa.
Want to impress guests with this dish? Ask Jeff
Pairing
A michelada or a cold lager. This is a rustic, casual salsa.