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4.3 from 48 votes

Homemade Salsa Using A Molcajete

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!

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

Ingredients

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

Instructions

    Cup of Yum
  1. Rinse and de-stem the tomatoes.  Roast the tomatoes in the oven at 400F for 20 minutes or so. 
  2. 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. 
  3. Once roasted, add the tomatoes to the molcajete and combine well with the other ingredients.
  4. Salt to taste. 
  5. 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. 

Nutrition Information

Calories 26kcal (1%)

Nutrition Facts

Serving: 4(2 cups)

Amount Per Serving

Calories 26

% Daily Value*

Calories 26kcal 1%

* Percent Daily Values are based on a 2,000 calorie diet.