Rustic salsa of charred tomato, chilli and garlic pounded in a volcanic stone mortar. Uniquely textured and intensely flavoured.
About this recipe
Molcajete salsa is a rustic salsa made by pounding charred tomatoes, serrano chillies, garlic and coriander in a volcanic stone mortar.
History & Origin
Salsa molcajeteada is perhaps the oldest culinary preparation in Mexico that is still in use today. The molcajete, the volcanic stone mortar in which it is prepared, has over 7,000 years of history in Mesoamerica. The word molcajete comes from the Nahuatl molcaxitl, composed of molli (sauce) and caxitl (bowl). The very name of the utensil means sauce vessel. What makes salsa molcajeteada unique is the texture produced by the molcajete: when ingredients are crushed against the porous stone, fibres break irregularly, releasing essential oils and juices that a blender cannot extract in the same way. At the Mexican table, the molcajete with salsa is both a utensil and a symbol. It is placed in the centre of the table and each diner serves themselves directly from it. Having a good molcajete is a source of pride in Mexican families.
Estimated cost
£3.16
Total cost
£0.53
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
20
Calories
1g
Protein
4g
Carbohydrates
0g
Fat
1g
Fibre
150mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Roast the tomatoes, the serrano chillies and the garlic in a comal (flat griddle) hot without oil, volteando ocasionalmente until they are well chamuscados on all sides.
- 2
In the molcajete (stone mortar), machaca primero the salt with the garlic roasted until formar a pasta.
💡 If tu molcajete (stone mortar) es nuevo, cúralo before moliendo rice crudo until salga white.
- 3
Add the serrano chillies and machaca until integrarlos with the garlic.
- 4
Fold in the tomatoes roasted into pieces and machaca with golpes firmes pero without pulverizar. La texture should ser rustic.
- 5
Add the chopped coriander, a little onion finely chopped and the lime juice. Mix with the tejolote.
- 6
Taste and adjust the salt. Serve directamente in the molcajete (stone mortar) in the centro of the mesa.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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