Salsa de Molcajete is different from other salsas for two reasons: The ingredients are roasted rather than boiled, and its made in a Molcajete, a Mexican mortar and pestle. This makes for a different texture and flavor profile. And controlling the spice level is super easy because you can taste it as you go and add more peppers to make it spicier or more tomatoes to reduce the spice.

My husband loves spicy salsas and salsa de molcajete is by far his favorite. We both love pouring it over Beer Marinated Grilled Short Ribs or just eating it with tortilla chips.

There are many varieties of Salsa de Molcajete. This recipe is for the most simple version. It requires only a small amount of time and a few ingredients. But before we start with the recipe. here’s a little bit of info on the Molcajete.

What is a Molcajete?

Molcajetes are the Mexican version of the mortar and pestle. They are made form volcanic rock. Molcajetes are typically round in shape and supported by three legs though the size does vary.

You can also find molcajetes with painted designs on the outside.

Molcajetes come with a cone shaped tool called a tejolote. The are used to grind and crush spices and to prepare salsas. Because they are made from volcanic rock Molcajetes have to be seasoned to get rid of grains of rock that are loosened during the grinding.

Seasoning is a long process. It’s commonly done by taking uncooked rice and grinding it in the molcajete until the molcajete stops releasing grains of rock.

Molcajete painted with an orange flower.

Salsa de Molcajete Recipe Instructions

Gather and wash ingredients.

Place tomatoes and peppers on hot comal or griddle. Roast until tender, turning constantly.

Using the molcajete and tejolote (or mortar and pestle) grind garlic clove. Add roasted tomatoes and peppers one by one, grinding as you go.

Season with salt. Enjoy!