Are you a big salsa lover and love making all the salsas, but have never made molcajete salsa? Then this is your sign to add molcajete salsa to your salsa rotation. This salsa molcajeteada (salsa made in a stone mortar) has a delicious authentic rustic flavor from roasting the tomatoes, chiles, garlic and onion and grinding them in a molcajete. It's so delicious and a must try!
Why you'll love this salsa
- The combination of flavors, texture and rustic taste are so delicious and perfect on top of grilled meats, tacos, scooping with homemade tortilla chips and so many more dishes.
- If you've never used a molcajete (mortar and pestle) you need to try this method to elevate your salsas - you will truly love this method
What is a molcajete
A molcajete is a mortar and pestle traditionally made from a stone like volcanic rock. It's use to grind spices, salsas and guacamoles. For instance, when making molcajete salsas the rough surface of the molcajete along with the pestle break down the ingredients through friction releasing the natural oils from the tomatoes, chilis, garlic and other ingredients. This method gives the salsa a rustic taste that you can't get from using a blender or food processor.
Ingredients and tools you'll need
- Tomatoes - for this recipe I used Roma tomatoes
- Tomatillos - two medium size tomatillos for that tanginess added taste
- Serrano peppers to add that spicy flavor
- Onion - a couple slices is all that is needed to add that extra flavor
- Cilantro - a few sprigs to add some freshness
- Salt to taste - I use kosher salt or garlic salt
- Molcajete - the main tool to grind all the ingredients to make salsa de molcajete
How to make molcajete salsa
Step 1: Start by roasting tomatoes, tomatillos, serranos, garlic, a couple slices of onion in a cast iron skillet, griddle, comal or frying pan. Flip occasionally until all sides are charred. Remove the garlic first as it will get charred really quick.
Once all the other ingredients are charred on all sides remove from heat. Once cool down for a few minutes remove the stems from the serrano peppers.
Step 2 Start grinding the ingredients: Add the garlic, slices of onion and ¼ teaspoon of salt and grind them together. Add in the serrano peppers and grind them into the garlic mixture. Followed by the tomatoes and tomatillos one at the time. When grinding the tomatoes make sure you start by pressing slowly as it could splatter some of its juices all over if you're not careful. Lastly, grind in the cilantro until incorporated and add salt to taste.
Notes and tips
When grinding all the ingredients you do not want to overcrowd the molcajete. Which makes it harder to grind. It's best to start from the smallest ingredients to larger. However, I have tested grinding all the ingredients all at once and it works just fine, but you have to press and twist slowly until all the ingredients are incorporated. To help this process you can cut the the tomatoes and serranos to smaller pieces to prevent any splatter.
Can I use a blender or food processor to make salsa de molcajete?
Yes, you can make this salsa in a blender or food processor, however the taste won't be the same - grinding the ingredients in a molcajete releases the natural oils of the ingredients giving it a rustic authentic taste that you won't get from blending. However, this salsa taste just as good when blending.
Serving suggestions
My favorite way to serve molcajete salsa is over tacos like shredded beef tacos, air fryer ground beef taquitos and carne asada fries. This salsa also taste great with air fryer nachos and salsa roja chilaquiles and many more dishes.
Storing suggestions
You can store this molcajete salsa recipe in the refrigerator for up to 5 days in an airtight container. You can also freeze this salsa up to 3 months.
Molcajete Salsa
Equipment
Ingredients
- 2 tomatillos (husks removed)
- 2 tomatoes
- 1 garlic clove
- 3-4 cilantro sprigs
- onion (3 slices)
- ¼ teaspoon kosher salt (more to taste)
Instructions
- Start by roasting tomatoes, tomatillos, serranos, garlic, a couple slices of onion in a cast iron skillet, griddle, or frying pan. Flip occasionally until all sides are charred. Remove the garlic first as it will get charred really quick.
- Once all the other ingredients are charred on all sides remove from heat. Once cool down for a few minutes remove the stems from the serrano peppers.
- Start grinding the ingredients: Add the garlic, slices of onion and ¼ teaspoon of salt and grind them together. Add in the serrano peppers and grind them into the garlic mixture. Followed by the tomatoes and tomatillos - one at the time. When grinding the tomatoes make sure you start by pressing slowly as it could splatter some of its juices all over if you're not careful. Lastly, grind in the cilantro until incorporated and add more salt to taste and serve
Notes
Love this salsa? try these other favorite salsas
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