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-ripe): 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.
- Grind the garlic and salt.
- 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 and the rest of the ingredients. Roughly chop them before adding them, it is easier to molcajetear them.
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 container, and pulse until you have the desired consistency.
Home cook to home cook 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 mix into avocado for an instant guacamole upgrade.
- Too spicy? Add a roasted tomato or a splash of olive oil to mellow it out.
Red Salsa Molcajeteada
Ingredients
- 5 tomatoes small or roma
- 1 onion small
- 1-3 serrano chiles or jalapeño
- pinch of salt
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.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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