Homemade Salsa Using A Molcajete

Name: Homemade Salsa Using A Molcajete
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 (2 cups)
Ingredients: 3 roma tomatoes; 1/2 onion; 1/2 Jalapeño; 1 garlic clove; salt to taste

User Reviews

4.3

48 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 (2 cups)
Calories
26 kcal
Course
Condiments
Cuisine
Mexican

Homemade Salsa Using A Molcajete

Ximena Brandt

Report

You might be surprised the first time you try salsa made in a molcajete. Crushing the veggies releases additional oils and creates an explosion of flavor that traditional salsas don't have. So good!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

3 roma tomatoes
1/2 onion
1/2 Jalapeño
1 garlic clove
salt to taste

Add to Shopping List

Instructions

Rinse and de-stem the tomatoes. Roast the tomatoes in the oven at 400F for 20 minutes or so.
Finely chop the 1/2 onion, 1/2 jalapeno, and single garlic clove. Add these ingredients to the molcajete along with a pinch of salt. Use the pestle to grind the ingredients together.
Once roasted, add the tomatoes to the molcajete and combine well with the other ingredients.
Salt to taste.
Serve immediately and store leftovers in an airtight container in the fridge.

Notes

The first time you make homemade salsa I typically recommend adding the heat (jalapeno) incrementally. I would recommend that for this Salsa de Molcajete as well, so if you want a milder version you can consider starting with only 1/4 jalapeno.
I use the oven, but you can roast the tomatoes any way you see fit. I typically do not roast the other ingredients but you can't go wrong experimenting with that.