Salsa Roja Molcajeteada
Roasted Red Molcajete Salsa
Tomatoes, garlic, and two kinds of chile are blistered together on a dry comal, then hand-ground in a volcanic-stone molcajete for a rustic, chunky salsa roja no blender can replicate.
Salsa Roja Molcajeteada
✦ Antes de Empezar
Before you cook
What if I don't have a molcajete?
A mortar and pestle works the same way — the goal is a hand-ground, chunky texture with visible roasted pieces, not a smooth purée, so avoid a blender or food processor if you want that authentic texture.
Ingredientes· 6View
Salsa Base
- 3 mediumRoma Tomatoesripe, charred whole
- 2Serrano Chilescharred, stems removed (use jalapeños for milder heat)
- 1 wedgeWhite Onionapprox. 1/4 onion, charred
- 2 clovesGarlicunpeeled for roasting
- 1 tspCoarse Sea Saltor to taste
Garnish
- 1/4 cupFresh Cilantrofinely chopped
Instrucciones
5 pasosAsa los vegetales
Roast the vegetables
Roast the tomatoes, chiles, garlic, and onion on a dry comal until blistered and softened.
Muele en molcajete
Grind in the molcajete
Peel the garlic, then grind it with the salt and chiles in a molcajete.
Añade la cebolla
Add the onion
Add the onion and crush it lightly.
Incorpora los tomates
Add the tomatoes
Add the tomatoes one at a time and mash to a chunky salsa with visible roasted pieces.
Termina y sirve
Finish and serve
Stir in the cilantro, adjust the salt, and serve warm or at room temperature.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
8" Volcanic Stone Molcajete
Carved from natural basalt stone; crushes garlic, chiles, and roasted tomatoes into silky emulsion.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.