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Two hands expertly use a molcajete, the traditional Mexican home cook’s tool, to grind roasted tomatoes, chilies, and garlic into a chunky, vibrant red salsa. In the lower left corner, a black plate holds crispy yellow corn tortilla chips.
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How to Use a Molcajete

Using a molcajete is simple, but the order you add ingredients and how you grind them makes all the difference.
Learn what a molcajete is, how to season and use it, and why this traditional Mexican mortar and pestle makes the best salsas, guacamole, and more. Get tips, care instructions, and recipe ideas to use it like a true home cook.

Ingredients

Start with these ingredients

  • Tomatoes Roma or vine-ripe: Roast them until the skins blister. Their sweetness balances the heat.
  • Garlic cloves: Roast with the skin on for soft mellow flavor.
  • Chiles Serrano or jalapeño: Toast until charred. Serranos are spicier, jalapeños are milder—choose based on your heat tolerance.
  • Salt: Just a pinch helps everything come together.
  • Optional: Add chopped white onion or cilantro at the end for brightness and crunch.

Instructions

Step-by-step basics

  • Grind the garlic and salt first. This creates a smooth base to mix the rest of the ingredients into.
  • Add the chiles, one at a time. Crush them into the paste. This lets you control the heat.
  • Add the roasted tomatoes. Break them up just enough to get that perfectly chunky texture.
  • Mix and taste. Adjust salt or chile if needed, and stir in any optional fresh herbs.
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