Salsa de Molcajete, which translates to “salsa made in a stone mortar” (an essential piece of cooking equipment in Mexican households), is an irresistible sauce that is an iconic part of Oaxacan cooking. Tangy, smoky, and just a touch spicy, my simple version—made with charred tomatoes, jalapeños, garlic, and salt—is an example of how just a few ingredients can transform into something truly spectacular. Everyone has their own twist; salsas like this are about having fun and finding your own sazón (flavor). If you want to up the spice level, try subbing serranos for the jalapeños. Just be sure you pick good tomatoes because that will determine the sweetness and acidity—heirlooms work perfectly because of their meatiness.
Making this salsa in a molcajete gives it a truly traditional flare, but you can use a food processor to get the same delicious result. Put it on fried eggs for breakfast or spoon it over any dish that you think needs a little extra flavor boost. It will stay fresh for up to a week.
Recipe information
Yield
Makes about 2 cups
Ingredients
6
½
3
3
Preparation
Step 1
Heat broiler. Place tomatoes, onion, garlic, and jalapeños in a roasting pan or on a large rimmed baking sheet and broil until charred on top, about 4 minutes. Remove from broiler and turn vegetables over. Broil until other sides are charred, about 5 minutes. (Watch the garlic carefully and remove earlier if needed.)
Step 2
Transfer vegetables to a molcajete and mash into a coarse purée; season salsa with salt.
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Reviews (10)
Back to TopThe traditional way to cook this in Mexico is on a charcoal or wood fire. Not only is it traditional, but it tastes best that way due to the added smokey flavors. Gas couldn't do that even if it wanted to. You are probably not going to light up the charcoal grill just for this dish, but if you are cooking some protein already it's easy to grill the tomatoes, onions, peppers and even the garlic on the side (use a wire basket for the latter). Sometimes adding a splash of water is necessary to get the right consistency. Yum!
Will Triggs
San Francisco
11/18/2021
I made this several months ago (it's in Bricia's cookbook!) and it was fantastic. Roasting the veggies really brought out so much flavor and I loved how simple it is.
Sarah
IN
3/15/2021