Mexican Salsa in a Molcajete
Making salsa in a molcajete is about as authentic as it gets! It’s not just salsa—it’s tradition in a stone heirloom.
Ingredients
- 8 oz tomatoes, cored
- 10 oz tomatillos, husked, rinsed, and stemmed
- 2 garlic cloves, unpeeled
- 1 garlic clove, peeled
- 8 g chiles de árbol
- Kosher salt, to taste
Add at the end
- 1/4 white onion, diced
- 1/4 small bunch cilantro, chopped
Instructions
- Place a comal or cast iron skillet 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!
Nutrition
Serving: 0.75cupCalories: 42kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 363mgFiber: 2gSugar: 5gVitamin A: 827IUVitamin C: 18mgCalcium: 17mgIron: 1mg
Nutrition information is automatically calculated and intended as an approximation only.