Molcajeteada Roja (Stone-Ground Salsa Roja)
Molcajeteada Roja is a bold roasted salsa made by crushing tomatoes, serrano chiles, garlic, and onion in a traditional volcanic stone molcajete. This rustic salsa delivers smoky heat and the authentic texture found in Mexican taquerías.
Ingredients
- 4 Roma tomatoes
- 2 –3 serrano chiles
- 1 garlic clove
- ¼ white onion
- ½ teaspoon salt
- Optional: squeeze of lime juice
Instructions
- Heat a comal or cast iron skillet over medium-high heat.
- Place the tomatoes, serrano chiles, garlic, and onion on the hot surface and roast until blistered and lightly charred, about 8–10 minutes.
- Add the roasted garlic and salt to the molcajete and grind with the tejolote until a smooth paste forms.
- Add the roasted chiles and crush them into the garlic mixture until well combined.
- Add the roasted tomatoes one at a time, gently crushing them until the salsa reaches your desired texture.
- Stir in the roasted onion and mix the salsa together.
- Taste and adjust salt if needed. Add a squeeze of lime juice if desired.
- Serve immediately with tacos, grilled meats, eggs, or tortilla chips.
Notes
For the most authentic flavor, grind the salsa slowly and avoid over-processing the tomatoes. The rustic texture is part of what makes molcajete salsa special.
If you don’t have a molcajete, the salsa can be made in a mortar and pestle or pulsed briefly in a blender.