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

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.
Course Side Dish
Cuisine Mexican
Keyword authentic mexican salsa, molcajete, molcajete recipe, salsa, salsa de molcajete
Prep Time 20 minutes
Cook Time 15 minutes
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.