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Rustic Molcajete Salsa (Salsa Martajada)

Name: Rustic Molcajete Salsa (Salsa Martajada)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 cdita Salt; 4 Tomato; 2 cloves Garlic; 0.5 White onion; 3 Serrano or árbol chilli

25 min (15 prep + 10 cook) Easy 6 servings Centro de México

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Rustic salsa ground in a molcajete with roasted tomato and chilli, roughly textured with visible chunks.

About this recipe

Salsa martajada is a rustic, textured salsa from central Mexico, prepared in a molcajete or stone mortar with ingredients that are only roughly ground: roasted tomato, toasted serrano or árbol chilli, garlic and onion, without achieving a completely smooth consistency. The term 'martajar' means to grind coarsely, leaving visible chunks that add texture, colour and intense flavour. It is the salsa of family tables, accompanying pot-cooked beans, grilled meats and simple antojitos with a robust flavour and aroma that no blender salsa can match.

History & Origin

The molcajete is one of the oldest utensils in Mexican cooking, with thousands of years of history. The technique of martajar - grinding coarsely without reaching a paste - predates the metate and was practised by the earliest Mesoamerican civilisations to process chillies, seeds and herbs. Salsa martajada is the purest and most direct way to make Mexican salsa: ingredients roasted on a clay comal, ground with the heavy volcanic stone molcajete, with that irregular texture that preserves the natural juices of the tomato and the aromatic oils of the chilli. In rural Mexico, this salsa is prepared daily and is considered the foundation of domestic cooking. Its colloquial name reflects respect for tradition: 'martajada' is not a formal gastronomic term, but the language of everyday cooking.

Estimated cost

£2.00

Total cost

£0.33

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

Carbohydrates

0.5g

Fat

1.2g

Fibre

150mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the tomatoes directly on a dry comal over high heat, turning occasionally, until the skin blackens in patches and they soften, about 8-10 minutes. Set aside.
💡 The blacker they are, the smokier the salsa will taste.
2
Toast the serrano or árbol chillies on the comal over medium-high heat, turning constantly, 2-3 minutes until they change colour and release their aroma.
3
Place the peeled garlic and salt in the molcajete. Grind with the pestle until you have a paste.
💡 Always start with the hardest ingredients.
4
Add the toasted chillies and grind until incorporated. The texture should be coarse with visible chunks.
5
Add the roasted tomatoes with all their juices. Martaj - grind coarsely - until you have a chunky salsa. Do NOT blend or try to achieve a smooth salsa.
💡 The term 'martajada' means exactly this: half-ground.
6
Taste and adjust salt. Add the diced onion and serve at room temperature or slightly warm.