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Salsa Molcajeteada

This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. Made in an authentic molcajete.
Course Side Dish
Cuisine Mexican
Keyword authentic mexican salsa, molcajete salsa
Cook Time 20 minutes
Total Time 20 minutes
Servings 2 cups
99 kcal
Author Dora Stone

Ingredients

  • 3 Plum tomatoes, small
  • 1 Beefsteak tomato
  • 1/4 White onion
  • 3 cloves Garlic, unpeeled
  • 1 Poblano Pepper
  • 1 Anaheim pepper
  • 1 Jalapeño
  • 2 Serrano Peppers
  • 1/2 tsp. Salt (plus more as needed)
  • 1/4 cup Chopped cilantro

Preparation

  1. Cut off the stems of the peppers and the tops of the tomatoes. 

  2. Heat a griddle or cast iron pan to high heat. Place all of the peppers, tomatoes, and garlic on griddle until they become soft and slightly blackened, about 7-10 min. (See note)

  3. Flip peppers, tomatoes, and garlic and continue to char for another 5- 7 minutes. (The garlic will be done before the peppers are finished cooking. Simply remove them from the griddle.)

  4. 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. 

  5. 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. 

  6. Add the pepper and grind down one by one until you have the desired consistency. Add the tomatoes one by one and keep grinding. Chop the onion and add it to the molcajete with the cilantro. Season to taste and serve. 

  7. 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.

Chef's Notes

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.

Nutrition Facts
Salsa Molcajeteada
Amount Per Serving
Calories 99
% Daily Value*
Sodium 115mg 5%
Potassium 1000mg 29%
Total Carbohydrates 22g 7%
Dietary Fiber 6g 24%
Sugars 12g
Protein 4g 8%
Vitamin A 68.8%
Vitamin C 137.8%
Calcium 5%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.