About this recipe
This recipe for salsa de molcajete is a guide, not a rulebook. Use it as your foundation to make a bold, textured, smoky salsa just as you like it. Whether spooning it over tacos, dipping your favorite chips, or adding a spoonful to beans or rice, this classic Mexican red salsa brings flavor and tradition to the table.
Why you’ll love this recipe
- It’s made the traditional way, with a molcajete, giving it a rustic texture and unbeatable flavor.
- You can adjust the heat: make it mild or fiery, depending on who you’re feeding.
- It’s incredibly versatile. Add it to everything from scrambled eggs to tacos dorados.
- It comes together with just a handful of ingredients, making it perfect for last-minute cravings.
Ingredient Notes
- Tomatoes (Roma or vine-ripened): Roasted until the skin blisters.
- Garlic cloves: Roasted with the skin on to keep them soft and mellow.
- Chiles (serrano or jalapeño): Serranos are traditional, but jalapeños work for less heat. Toast them until charred.
- Salt
- Optional: White onion or cilantro. Not traditional, but can be added at the end for extra brightness.
In Mexico, salsas are not made using an exact recipe. They are usually a combination of various ingredients, and each one is delicious in its own way. Typically, every family and individual has their unique way of preparing their favorite salsa, making each one special and distinct. This is what makes salsas and other traditional Mexican dishes so beautiful and diverse.
How to make salsa de molcajete
- Char the ingredients. Roast tomatoes, chiles, garlic, and onion (if using) on a comal, grill, or cast-iron skillet until well charred.
- Grind the garlic and salt. Start with garlic and a pinch of salt to create a paste at the bottom of the molcajete.
- Add chiles. One at a time, grind the roasted chiles into the garlic paste. Taste as you go for your preferred spice level.
- Add the tomatoes. Roughly chop them before adding. It is easier to molcajetear them when they are in smaller pieces.
- Taste and adjust. Add more salt, lime juice, or a splash of the tomato juices to get the consistency you like.
How to make salsa de molcajete without a molcajete
Roast the salsa ingredients on a grill or a cast-iron skillet, place them in a blender or food processor, and pulse until you have the desired consistency. Don’t overblend. The beauty of this salsa is the rustic, chunky texture.
Tips
- Don’t have a molcajete? Use a mortar and pestle, or pulse in a food processor for a shortcut (just don’t overblend).
- Leftovers? Keep in a sealed jar in the fridge up to 5 days. It gets even better the next day.
- Serving idea: Spoon over a warm quesadilla or sopes or mix into avocado for an instant guacamole upgrade.
- Too spicy? Add a roasted tomato or a splash of olive oil to mellow it out.
What to serve with salsa molcajeteada
- With tortilla chips as a dip
- On top of crispy potato tacos or any taco
- With refried beans and rice
- On scrambled eggs or chilaquiles
- Next to guacamole for a full botana spread
Red Salsa Molcajeteada
Instructions
- Char all the ingredients on a griddle on all sides.
- If using a molcajete, start by grinding the chiles, then add the onions and lastly the tomatoes. Add a pinch of salt and adjust the seasoning if necessary.
- If using a blender, add all the ingredients and blend in medium speed until all the ingredients are chuncky and well blended.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.