SalsasEasy

Molcajete Salsa

Name: Molcajete Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 Tomato; 3 Serrano chile; 2 Garlic cloves; 0.5 bunch Fresh cilantro; 0.25 White onion; 1 to taste Salt; 1 tbsp Lime juice

20 min (10 prep + 10 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: Mar 20, 2026 · Updated: May 12, 2026

Rustic salsa of charred tomato, chile 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 chiles, garlic and cilantro 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

$2.10

Total cost

$0.35

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

Calories

Protein

Carbohydrates

Fat

Fiber

150mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the tomatoes, the serrano chiles 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 chiles 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 cilantro, 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.