Salsa Roja Molcajeteada
Roasted Red Molcajete Salsa
A pantry salsa built for spooning over everything — bright, balanced, and made in minutes.
Salsa Roja Molcajeteada
✦ Antes de Empezar
Before you cook
How authentic is this?
This recipe is adapted from regional home-cook traditions. Feel free to swap chiles based on what's local to you.
Can I make it ahead?
Yes — the flavors deepen overnight. Reheat gently to preserve texture.
Ingredientes· 8View
- 500 gFresh masa or masa harina
- 2White onions
- 4Garlic cloves
- 6Roma tomatoes
- 3Guajillo chiles
- 1 bunchCilantro
- 500 mlChicken or vegetable stock
- 3Limes
Instrucciones
4 pasos- 01
Preparar
Prep
Gather and measure every ingredient before starting. Mise en place is the difference between calm and chaos in a Mexican kitchen.
- 02
Base aromática
Aromatic base
Toast the chiles briefly on a hot comal until fragrant. Soak in hot water, then blend with garlic, onion, and salt into a silky base.
- 03
Cocinar
Cook
Simmer the sauce with your chosen protein or vegetables until the flavors marry and the sauce clings to a spoon.
- 04
Ajustar y servir
Adjust and serve
Season with salt and a squeeze of lime. Serve with warm tortillas and your favorite salsa.