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Grasshopper Salsa (Salsa de Chapulines)

Name: Grasshopper Salsa (Salsa de Chapulines)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 Oaxacan pasilla chilli; 2 Tomato; 2 cloves Garlic; 1 cdita Salt; 100 g Toasted grasshoppers

25 min (15 prep + 10 cook) Easy 6 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Oaxacan salsa of toasted grasshoppers with pasilla chilli and tomato, rich in umami and protein.

About this recipe

Chapulines salsa is a traditional Oaxacan preparation made with toasted and ground grasshoppers combined with pasilla Oaxacan chilli, roasted tomato, garlic and salt, resulting in a dense, deeply flavoured salsa with earthy notes, mild heat and a characteristic umami quality from the insects. The grasshoppers contribute protein, minerals and a nutty, earthy flavour that perfectly complements the bitterness of the pasilla chilli. This salsa is used to accompany tlayudas, memelas, quesillo cheese and grilled meats.

History & Origin

Insect consumption in Mexico is a millennia-old practice dating back at least 3,000 years and was documented by sixteenth-century Spanish chroniclers with amazement and fascination. Grasshoppers - of the Sphenarium and Melanoplus genera - are the most widely consumed edible insect in Mexico, especially in Oaxaca, Guerrero and Chiapas, where they form an integral part of regional gastronomy. In Oaxacan markets, grasshoppers are sold toasted with chilli, lime and salt, consumed alone as a snack or ground for salsas and moles. Grasshopper salsa has gained international recognition thanks to the entomophagy movement (eating insects) and today appears in high-end Mexican restaurants worldwide. In 2021, the FAO recognised edible insects as a sustainable protein source for the future.

Estimated cost

£3.50

Total cost

£0.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

Carbohydrates

1.5g

Fat

0.8g

Fibre

200mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the grasshoppers in a dry comal over medium heat, stirring constantly for 3-4 minutes until crispy and aromatic. Leave to cool.
💡 If you cannot find fresh grasshoppers, use pre-toasted ones from a market or specialist shop.
2
Roast the tomato and garlic on the comal until charred in patches. Set aside.
3
Toast the pasilla Oaxacan chilli on a dry comal for 1-2 minutes per side until it softens and releases its aroma. Soak in hot water for 15 minutes.
4
In a blender or molcajete, grind the toasted grasshoppers until you have a coarse powder.
5
Add the soaked chilli (without seeds), roasted tomato, garlic and salt. Blend until you have a thick but not completely smooth salsa.
💡 Leave some texture so the grasshoppers are noticeable.
6
Taste, adjust salt and serve. Can be stored in the refrigerator for up to 5 days.