Salsa Molcajeteada
This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are ground down in an authentic Mexican molcajete. It is a staple in all Mexican homes, super easy to make, even if you don’t have a molcajete, and it adds a perfect touch of spiciness to any meal.
This recipe is from our housekeeper Polita, or I should say my parents’ housekeeper. I wish I had a housekeeper!!! She has worked with us for over 20 yrs. She was my nanny, as well as the house cook, and seamstress. Over the years she has become more of a companion for my mother and a beloved part of our family.
Let me tell you she likes her salsa hot!! She makes it in my mom’s molcajete, which I desperately tried to get here to give to me, but she refused. I can have it when she’s dead, she said. Because of this I had to buy a molcajete from Sur la Table!! It’s actually harder than you would think to find a good quality molcajete in the US. It might be easier now from Amazon than a couple of years ago.
Be careful of cheap molcajetes because they might be made with cement and not volcanic stone. There are ways to tell if your molcajete is made with cement or volcanic rock. Usually a molcajete made with cement will not release any grit or if it does it will be a fine powder. A real volcanic rock molcajete will release grit into your food until it is properly seasoned.
Once you determine that your molcajete is real, you will have to season it, unless you bought it already seasoned. To season it you basically have to grind a mixture of rice and a little bit of water, over and over again until the paste comes out white. You can see step-by-step instructions here.
Now you’re all set! When I use the molcajete to make salsa I feel so connected to my roots and my people. I don’t know if it’s the repetitive motion that gets you thinking, but just to think that hundreds of years have passed, and I can still make salsa the way my great-great grandma did is something truly special.
The Recipe: Salsa Molcajeteada
- Warning!! This salsa is hot. If you would like a medium heat to your salsa omit the serrano peppers. If you can find them use chilaca peppers instead of anaheim.
- To make this recipe even quicker you can place your peppers, tomatoes, garlic, and onion under your oven broiler set to HIGH until they are charred. Be sure to flip them halfway through so they char evenly.
- 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. I prefer it on the chunky side.
- Enjoy!!
Learn how to cure a molcajete here <——
Salsa Molcajeteada
Ingredients
- 3 Plum tomatoes, small
- 1 Beefsteak tomato
- ¼ White onion
- 3 cloves Garlic, unpeeled
- 1 Poblano Pepper
- 1 Anaheim pepper
- 1 Jalapeño
- 2 Serrano Peppers
- ½ tsp. Salt (plus more as needed)
- ¼ cup Chopped cilantro
Instructions
- Cut off the stems of the peppers and the tops of the tomatoes.
- Heat a griddle or cast iron pan to high heat. Place all of the peppers, tomatoes, onion, and garlic on the griddle until they become soft and slightly blackened, about 7-10 min. (See note)
- Flip peppers, tomatoes, onion, and garlic and continue to char for another 5- 7 minutes. (The garlic will be done before the peppers and onions are finished cooking. Simply remove them from the griddle.)
- Remove ingredients from griddle and set aside. Peel most of the dark burnt skin off of the tomatoes and chiles. You can leave a little bit for the smoky flavor. Peel the garlic.
- To start grinding ingredients in molcajete, place 1/2 tsp. of salt and the garlic in the molcajete. Grind down until a thick paste has been made.
- Add the onion and grind down to a paste. Add the peppers and grind down one by one until you have the desired consistency. Add the tomatoes one by one and keep grinding. Chop cilantro and add it to the molcajete. Season to taste and serve.
- 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. I prefer it on the chunky side.
Notes
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
Grinding in a Molcajete-well all salsas & anything that needs grinding just taste better, wonderful rustic taste. Something you cannot get with an electric blender. Salsas were nice & hot & spicy, the way we love it, to dip, to pour over, to mix it in foods, pork chops & papas, chicken, steaks, in soups, on rice, tacos, enchiladas, empanada dip, the list goes on. I was lucky to “inherit” my Molcajete down from Great Grandmother, made from volcanic rock. It’s an oldie but much loved & used one. Thank you for sharing tried your Mexican Semita Bread (Semitas Chorreadas) it was delicious, just like the ones in I had as a kid.
So glad you liked them! And I agree with the molcajete, the salsa taste much better.
can you can/jar this recpipe?
You would have to pressure can it.
Hi Dora, I am from Malaysia. In our country, we do almost the same recipe but with belacan or shrimp paste. Tried your salsa recipe and it was a great hit with my family. We love hot and spicy. Thank you for the recipe.
So happy to hear that. I’m not very familiar with Malaysian food, so I’ll have to check it out.
Do you take the seeds out and use a garlic press for the garlic if putting it in a blender ?
No, just put everything in the blender. There’s no need to press the garlic or take out the seeds. Just rough chop the garlic.
Can I cook this down to use this for huervos rancheros or would it taste better with a different salsa?
You can definitely use this for huevos rancheros
If I like a mild salsa what kind of peppers should I use?
You can reduce the number of jalapeños and serranos.
I made this salsa in my molcajete and it was amazing. Thank you for sharing this recipe.
So glad you liked it!!
I couldn’t find either the chilaca or anaheim peppers.
If you can’t find them you can just omit them and use the serrano, jalapeño, and poblano.
I followed the recipe exactly and added one medium spicy roasted hatch green chile. Delicious, and hot, just the way we like it.
Glad you liked it!! I’ve made it with hatch chiles before and it comes out really good.
Do you not broil or roast the onion? My abuelita used to broil them, I think? But it’s been a long, long while since she was around to remind me how to make her recipes that I supposedly memorized.
Yes, I do. Put it on the griddle or comal with the peppers. Thank you for letting me know it’s not in the recipe. I completely forgot to change it.
Your recipe and story certainly awakens my ancestral connection and memory. The heat goes deep.
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Question. The picture on the stove shows I think three banana peppers and a whole bunch of Serrano’s. Was the end result pic the recipe cited or with those?
Hi Sean, The version with the banana peppers and serranos is the super spicy version. Both versions are great!!
My favorite style of Salsa, and there’s a lot of them out there! Thank you!