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salsa de molcajete

Salsa de Molcajete

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5 from 2 reviews

  • Author: Anna Rios
  • Total Time: 30
  • Yield: 2-4 1x
  • Diet: Vegan


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.


  • 23 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


  1. Turn a griddle on medium-high heat.
  2. Place all tomatoes, chilies, and unpeeled garlic cloves on the griddle until they become soft and slightly charred. (See photo above for reference).
  3. 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.
  4. Let tomatoes, chilies, and garlic cool off. Meanwhile, finely chop onion and cilantro.
  5. 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.
  6. Peel garlic and add to molcajete. Grind down until a thick paste has been made. Add tomatoes and repeat the process. 
  7. Grind until desired consistency is achieved. Molcajete salsa is known for being chunky and thick, just avoid large pieces.
  8. 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.
  9. Finally, add onion and cilantro to molcajete and use a spoon to stir it in.
  10. 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