Molcajete Salsa Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
1 cup
-
Calories
71 kcal
-
Course
Condiments
-
Cuisine
Mexican
Molcajete Salsa Recipe
Description
Molcajete Salsa Recipe centers on roasting a mix of Roma tomatoes, garlic cloves, jalapeños, Serrano peppers, white onion, and optional chile de arbol or chiltepines to add heat. Whether roasted over a comal or baked in an oven, the vegetables are cooked until soft with even charring. The produce is then ground in a traditional molcajete, starting with harder items and moving to softer ones, using circular motions to meld flavors and textures. A bit of sea salt is added to help break down ingredients and season the salsa.
The result is a salsa with smoky, roasted flavors combining the earthiness of tomatoes and onions, the pungency of garlic, and layers of pepper heat, textured by the mortar and pestle grinding. This method preserves a lively, chunky consistency rather than a smooth puree.
This salsa pairs well with traditional Mexican dishes, chips, or as a condiment to grilled meats. Proper storage in a glass container in the fridge keeps it fresh about a week, and freezing extends its life up to three months. Thawing overnight in the refrigerator ensures safety and flavor retention.
Ingredients
- 3 Roma tomato stem removed
- 2 garlic peeled, cloves
- 2 jalapeño large
- 1 Serrano pepper
- ½ white onion cut into quarters, medium
- 3 to 5 chile de arbol optional for extra spicy, or chiltepines
Instructions
Roast on Comal
- Heat a comal, large non stick skillet or cast iron skillet.
- Wrap the tomatoes in foil and place on comal. Also add the chiles, garlic and onion.
- Cook on medium high heat until all veggies are soft and roasted.
- Keep turning them during the cooking process to ensure all sides are cooked evenly. Turn the tomatoes as well but keep them wrapped in the foil. The tomatoes are done when cooked all the way thru. See note #1
Roast in oven or air fryer
- Preheat your oven to 400°F (200°C).
- Spread the vegetables out in a single layer on a baking sheet. Roast in the oven for 20-30 minutes, or until the vegetables are charred and soft.
Grind the salsa:
- Place the veggies in the molcajete and use the pestle to grind them. Start with the hardest ingredients first and gradually add the softer ones.
- Use a circular motion to grind the ingredients against the rough surface of the molcajete. You can add a small amount of sea salt to the molcajete to help break down the ingredients.
- Grind all ingredients to desired consistency. Serve in a bowl or directly on the the molcajete.
Notes
- Store the salsa in a glass jar or container in the refrigerator to keep it fresh for up to 1 week.
- For longer storage, freeze the salsa in airtight, freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before use.
- Clean the molcajete after use with warm water and a soft brush to avoid residue; do not use soap as it may affect future flavors.
- If vegetables finish roasting at different times, remove those done earlier to prevent overcooking others.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 71kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 14mg | 1% |
| Potassium | 592mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2005IU | 40% |
| Vitamin C | 35mg | 39% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
