Mexican Salsa in a Molcajete

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Making salsa in a molcajete is about as authentic as it gets! It’s not just salsa—it’s tradition in a stone heirloom.

What sets it apart? As you grind and mash the ingredients, the natural oils are released, creating a salsa that’s bold, fresh, and bursting with classic Mexican flavor.

A Bold Taste of Tradition

Roasting the tomatoes, tomatillos, and garlic takes things to a whole new level. You get smoky, deep tones that a raw blend just can’t match. 

Then, into the molcajete they go—along with a small raw garlic clove for a punch of boldness. Top it off with diced onion and chopped cilantro, and you’ve got yourself a salsa worthy of a standing ovation (or at least second helpings).

Salsa Doesn’t Have to Be Complicated

Let’s be honest—making salsa shouldn’t be hard. Once you understand the process and a few key tips, you’re golden.

For instance, if your dish already includes fresh cilantro and onion, feel free to skip them in the salsa. Making tacos? A smooth salsa taquera blended to perfection is the move. 

But if your salsa is the main event—on chips, grilled meat, or anything needing flavor—add the cilantro and onion at the end for that extra layer of freshness and texture.

What Is a Molcajete?

The molcajete is a traditional Mexican mortar and pestle, carved from volcanic stone. It’s been used for centuries to grind spices, make salsas, and even guacamole. 

Why does it matter? Because it creates texture and depth you simply can’t get from a blender.

Before using it, you’ll need to cure your molcajete (don’t worry—I walk you through it in my video tutorial). I used mine from Masienda for this recipe and absolutely love it.

Video Tutorial

Ingredients

How to Make Salsa Roja in a Molcajete

Place a comal over medium-low heat. Toast the chiles de árbol, turning continuously for 15–20 seconds or just until fragrant. Be careful not to burn them—remove immediately when ready.

Increase the heat to medium. Roast the tomatoes, tomatillos, and 2 unpeeled garlic cloves until charred on all sides, soft and cooked through. Some ingredients may finish roasting sooner than others; remove each as it’s ready.

Peel the roasted garlic and add it to the molcajete along with the raw peeled garlic clove and 1/2 tsp of kosher salt. Grind into a smooth paste.

Next, add the toasted chiles de árbol and grind them down as finely as possible. Mash the tomatillos and tomatoes one at a time until completely broken down. 

Add salt to taste—I used an additional 1/2 tsp of kosher salt. Lastly, mix in the diced white onion and chopped cilantro with a spoon.

Serve and enjoy!

Recipe Video Tutorial 

Watch my easy video tutorial for step-by-step visuals on making this Mexican Salsa. 

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Can You Make Salsa Without a Molcajete?

Yes, you can! A blender or food processor will do the job. Just pulse rather than purée for a chunky salsa. 

How Spicy Is Salsa Roja?

This salsa packs some heat—thanks to the chiles de árbol. To dial it down, start with just 1–3 chiles or swap in a jalapeño for a milder version. If you like it hot, go wild and add more!

1 Minute Video Tutorial

Roasting vs. Boiling

Roasting ingredients—especially on a comal or cast-iron skillet—intensifies their flavor, giving your salsa a smoky depth that boiling can’t replicate. And please, don’t peel off the charred skins. That’s where the flavor lives.

I use a carbon steel comal from Masienda (by Made In). Want to learn how to season and care for it? I’ve got a tutorial for that too—link below.

Video Tutorial

Tips to Make the BEST Salsa 

Store 

Store your salsa in an airtight container in the refrigerator. 

It will keep well for up to 4 days, though it’s best enjoyed within the first 2–3 days for peak flavor.

What to Serve with This Salsa

More Homemade Salsas to Explore

FAQs : Your Questions Answered

First published in May 2022, this post has been updated with new photos and tips—same great recipe.