This authentic salsa de molcajete is made with roasted tomatoes, chilies, and garlic. It is a flavorful, medium spicy, chunky salsa full of history and culture.
- 2–3 Roma tomatoes
- 3 chiles de Arbol (tree chilis)
- 2 garlic cloves
- 1/4 tsp salt (or to taste)
- 1/4 cup onion, chopped finely
- 1/4 cup cilantro, chopped finely
- Turn a griddle on medium-high heat.
- Place all tomatoes, chilies, and unpeeled garlic cloves on the griddle until they become soft and slightly charred. (See photo above for reference).
- Chilies will be done within 4-5 minutes (about 2 minutes on each side or less!). Garlic will be done within 5-7 minutes and tomatoes will be done last.
- Let tomatoes, chilies, and garlic cool off. Meanwhile, finely chop onion and cilantro.
- Remove seeds from chilies, leave some for extra heat if desired. Place the chilies and 1/4 tsp of salt in the molcajete. Grind until chilies become crumb-like or paste-like. Add 1 Tsp of water and continue grinding.
- Peel garlic and add to molcajete. Grind down until a thick paste has been made. Add tomatoes and repeat the process.
- Grind until desired consistency is achieved. Molcajete salsa is known for being chunky and thick, just avoid large pieces.
- If you do not have a molcajete you can use a blender or food processor. Simply place all the cooked ingredients in the machine and pulse until the desired consistency is reached.
- Finally, add onion and cilantro to molcajete and use a spoon to stir it in.
- Enjoy with tortilla chips, add to tacos, or any other Mexican dish!
*refrigerate for up to five days. Best when fresh.
- Prep Time: 10
- Cook Time: 20
- Category: Sides
- Method: Stove
- Cuisine: Mexican
Keywords: salsa de mocajete, authentic mexican salsa, salsa roja, roasted salsa, salsa molcajeteada