This delicious authentic Mexican salsa de molcajete recipe is sure to be a hit with your friends and family! Made with roasted tomatoes, serranos, and garlic, it is full of that deep, sweet, spicy flavor that makes your tastebuds sing.

Red Mexican salsa in a molcajete with cilantro on top. Authentic Mexican Salsa de Molcajete Recipe

There are so many ways to make an authentic and delicious salsa but this molcajete salsa recipe has it all. The serranos bring the heat. The fire roasted tomatoes bring sweetness and a deep smokey flavor. Roasted garlic, fresh cilantro and a healthy dose of salt bring the flavor profile together and makes it a perfect topping for so many meals and snacks.

Roasted tomatoes, serrano chiles and garlic mashed in a molcajete or mortar and pestle. Authentic Mexican Salsa de Molcajete Recipe

What is Salsa de Molcajete in English?

The Spanish word molcajete translates to “mortar and pestle” in English. The name comes from Aztec words meaning “bowl” and “seasoning”. The direct translation of salsa de molcajete is “salsa of the mortar and pestle.”

A molcajete is a bowl shaped grinding stone that is accompanied by a pestle called a tejolote. It’s a commonly used kitchen tool used to make salsa, guacamole, and other dishes. Many people feel that homemade salsa tastes better when it is prepared in a molcajete.

How is this Salsa Molcajete made?

You’ll begin by roasting the tomatoes, chiles, garlic and onion either on the stop top (traditionally on a comal) or in your oven or broiler. I use my broiler because I find it to make the least mess and smoke.

Once these ingredients are roasted to perfection, you’ll use the molcajete to mash and blend them into a delicious salsa. If you don’t have a molcajete or mortar and pestle, you can use a bowl and a mug (as my husband does when we’re camping) or you can use a blender.

The freshness of this salsa is part of what makes it so special, but are you interested in making a canned homemade salsa? I like this recipe for salsa that can be canned.

Salsa de Molcajete Ingredientes:

Salsa ingredients on a cutting board with white background including tomato, serrano chilis, garlic, onion, cilantro and salt. Salsa de Molcajete Ingredientes

Tomatoes: Very ripe red tomatoes work best in this recipe. You can use Roma tomatoes or any other variety. If you have the opportunity to use local or home grown tomatoes you won’t regret it!

Serrano Peppers: Serrano peppers are traditionally used in this variety of salsa because they bring an intense heat that is full of flavor. If you are sensitive to spice, you can try removing the seeds and white pith inside the chile, or you can substitute jalepenos instead. Note that not all jalepenos or serranos are created equal! Their spiciness can vary greatly so you can start with less and always add more.

Garlic: While incorporating roasted garlic in this salsa is not necessary, it deepens the flavor. Who doesn’t love that roasted garlic punch?

Cilantro: Fresh cilantro is key to the flavor profile in this recipe. While you can make a simple and delicious recipe just using tomatoes and serranos, I highly recommend finishing it with chopped cilantro.

Onion: The onion in this recipe brings added sweetness. It is optional! You can use yellow, white or purple onion.

Salt: Don’t be shy with adding salt to salsa! It is absolutely possible to add too much salt, but because salsa is used as a garnish it can withstand and benefit from a good amount of salt. You can use regular table salt, himilayan, or any variety you prefer.

Instructions to make this Roasted Salsa Recipe

Start by washing your ingredients and then placing the tomatoes, serranos, garlic (leave the skin on) and onion on a comal, cast iron skillet or oven proof pan. You can roast the ingredients on your stovetop or in the oven. I like to use my broiler for the least mess.

Tomatoes, serrano peppers, onion and garlic in a pyrex dish

As the ingredients begin to roast, turn them every few minutes to cook them evenly all around. It is ok for the skin to char and look burned but be careful not to burn the chilis all the way through. You want to tomatoes to cook long enough to almost fall apart when they are picked up. The chilis and garlic may be finished before the tomatoes in which case you can remove them while the tomatoes continue cooking.

Roasted tomatoes, serrano peppers, onion and garlic in a pyrex dish on top of a stove.

Once the tomatoes are evenly roasted and very tender, begin by placing the serranos and garlic in the molcajete and mash and grind them to a paste.

Serrano peppers chilis and roasted garlic in a mortar and pestle or molcajete. Authentic Mexican Salsa de Molcajete Recipe

Add the tomatoes and mash them until you reach your desired consistency. I like to leave some tomato chunks in for texture.

Finally, chop the cilantro and roasted onion until they are fine and add them to the molcajete. Add salt and gently mix it into the salsa. Now you serve it in the molcajete and it is ready to eat!

What to serve with this Authentic Mexican Salsa de Molcajete Recipe?

Molcajete salsas might be the best kind of salsa for tacos but it compliments most dishes. Meals that can be served with it include

Tacos de Carnitas
Carne Asada
Quesadillas
Roasted Chicken
Bocadillas
Tortillas with Avocado and Cheese
Ceviche de Pescado (Fish Ceviche)
Guacamole and Chips
Tamales
Sopapillas
Tostadas

What is your favorite salsa recipe?

Do you make salsa from scratch at home? Let me know what recipes you have tried and what your favorite combination of tomatoes and chilis is!

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Mexican Molcajete

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Authentic Mexican Salsa de Molcajete. Roasted tomato salsa in a mortar and pestle with cilantro

Authentic Mexican Salsa de Molcajete Recipe

Course Side Dish

Cuisine Mexican

Keyword authentic mexican salsa, molcajete, molcajete recipe, salsa, salsa de molcajete

Prep Time 20

Cook Time 15

Servings 4 people

Equipment

1 Molcajete (Mortar and Pestle)

Ingredients

6 tomatoes
2 serrano chili peppers
1/4 onion
1 garlic clove
1/4 cup chopped cilantro
1/2 tsp salt

Instructions

Wash the tomatoes and serrano peppers.
Place the tomatoes, serranos, 1/4 onion (peeled) and garlic clove (unpeeled) on a comal (griddle or skillet) or oven safe dish. Roast the ingredients on medium heat on the stove top or place in the broiler. Rotate them every few minutes so the cook evenly.
Once the peppers and garlic clove have an even char on the skin and they appear well roasted, remove them from the pan and continue roasting the tomatoes and onion until they are soft and almost falling apart. When the tomatoes are done, remove the pan from heat and set aside.
Peel the garlic clove and remove the stem from the serrano peppers if needed. Then place the garlic and chilis in the molcajete (mortar and pestle). Gently smash and grind them to a smooth paste. Then add the tomatoes and salt. Slowly but firmly mash the tomatoes until a saucy salsa forms. You can leave some chunks of tomatoes for texture.
Chop the cilantro and onion and add them to the molcajete, mixing gently. Test and add salt to taste.
The salsa can be served in the molcajete dish with your favorite meal, snack or chips.

Notes

If you don’t have a molcajete or mortar and pestle you can use a metal, glass, or ceramic bowl and a mug. A blender can also be used with the “pulse” function.
The skin of the tomatoes, chilis and garlic will char and appear burned. This is good! But be careful not to completely dry out or burn through the garlic and chilis. They will cook faster than the tomatoes due to their size.
The onion, garlic and cilantro are optional. A delicious and authentic salsa can be made with just tomatoes, chilis and salt.

Check out more of my homemade salsa recipes

Fresh Garden Salsa Recipe
Aguacate Salsa
Salsa Arbol
Serrano Salsa