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You might be surprised the first time you try salsa made in a molcajete. Crushing the veggies releases additional oils and creates an explosion of flavor that traditional salsas don't have. So good! mexicanplease.com
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4.34 from 15 votes

Homemade Salsa Using A Molcajete

You might be surprised the first time you try salsa made in a molcajete. Crushing the veggies releases additional oils and creates an explosion of flavor that traditional salsas don't have. So good!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 (2 cups)
Calories: 26kcal
Author: Mexican Please

Ingredients

  • 3 Roma tomatoes
  • 1/2 onion
  • 1/2 jalapeno
  • 1 garlic clove
  • salt to taste

Instructions

  • Rinse and de-stem the tomatoes.  Roast the tomatoes in the oven at 400F for 20 minutes or so. 
  • Finely chop the 1/2 onion, 1/2 jalapeno, and single garlic clove.  Add these ingredients to the molcajete along with a pinch of salt.  Use the pestle to grind the ingredients together. 
  • Once roasted, add the tomatoes to the molcajete and combine well with the other ingredients.
  • Salt to taste. 
  • Serve immediately and store leftovers in an airtight container in the fridge. 

Notes

The first time you make homemade salsa I typically recommend adding the heat (jalapeno) incrementally.   I would recommend that for this Salsa de Molcajete as well, so if you want a milder version you can consider starting with only 1/4 jalapeno. 
 
I use the oven, but you can roast the tomatoes any way you see fit.   I typically do not roast the other ingredients but you can't go wrong experimenting with that. 

Nutrition

Calories: 26kcal