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    Home » Recipes » Appetizers » Tomato Molcajete Salsa + VIDEO

    Tomato Molcajete Salsa + VIDEO

    Last Updated April 12, 2023. Originally Posted August 22, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Tomato Molcajete Salsa is made of roasted ingredients ground together in a traditional Mexican mortar and pestle. The result is a chunky and flavorful salsa with an earthy taste.
    Jump to Recipe Print Recipe
    Tomato molcajete salsa surrounded by cilantro, jalapeno, and chips.
    Roasted Tomato Salsa in a volcanic rock molcajete surrounded by jalapenos, chips, and a decorative Mexican cloth.
    Tomato Molcajete Salsa surrounded by chips and jalapenos .

    Roasted Tomato Salsa in a volcanic rock molcajete surrounded by jalapenos, chips, and a decorative Mexican cloth.

    Tomato Molcajete Salsa is made of roasted ingredients and ground together in a Mexican mortar and pestle. The result is a chunky and flavorful salsa that’s perfect for dipping chips or as a tasty topping for tacos and tamales. 

    Most people (myself included) prefer “salsa molcajeteada” over blender salsas. 

    Here, I’m showing you the tomato version. Also check out the Molcajete Salsa Verde. 

    To make this recipe you will need an authentic Mexican molcajete.

    WHAT IS A MOLCAJETE?

    An empty molcajete (or mortar and pestle) surrounded by the salsa ingredients and salt.

    From the native Nahuatl “molcaxitl,” a molcajete is a volcanic stone tool for grinding food. In short, it’s a traditional Mexican cooking instrument similar to a mortar and pestle. 

    You can buy a molcajete at Latin markets, or buy one online. They come in different shapes and sizes. I’ve even seen them shaped like pigs.

    Unlike salsas made in a blender, salsas made in a molcajete will come with a different texture that is chunky, rustic, and delicious.

    Salsa Ingredients

    Tomatoes, sliced onion, garlic cloves, and jalapeno peppers sitting on a granite cutting board.

     

    • Roma tomatoes
    • jalapeño peppers
    • garlic cloves
    • onion

    Simple ingredients are needed to make this simple recipe. You can get these fresh ingredients at just about any grocery store. 

    ​The downside to making this type of salsa is that you can only make small batches. 

    Roast Ingredients

    Roasted tomatoes and jalapenos roasting on aluminum foil.

    • Roast all the tomatoes on the stove on medium heat.
    • Or, place under the broiler for 7-8 minutes. Until everything is charred.

    Using aluminum foil paper over a baking sheet makes for a super easy cleanup. It’s not necessary, but it definitely helps.

    If you’re into smoother salsas, this is NOT your recipe. This might offenda those who use a blenda. Lol.

    I am roasting the ingredients, but you can also boil to make Mexican Red Salsa.

    No molcajete? Put all the ingredients in a food processor and pulse a few times to make a chunkier salsa.

    Roasted Ingredients for salsa on a decorative Mexican plate

    HOW DO YOU SEASON A MOLCAJETE?

    To season a new molcajete, you need uncooked rice and a lot of elbow grease. 

    Learn more on how to season a molcajete.

    Getting it shiny clean is virtually impossible. Not soap. It’s made from volcanic rock and has little holes.

    Instructions

    A collage showing how to mash garlic and jalapenos in a molcajete.

    • You always start by mashing the garlic and a small amount of salt.
    • Mash according to the desired texture.

    This is the only time you get to really mash the garlic. You can use fresh garlic, if that is your preference.

    These are two chile peppers – one is a jalapeno, and the other is a serrano.

    Use either, or both, or two of the same, or one of each. It all depends on you and your personal tastes.

    The tomatoes and onions added to a Mexican mortar and pestle.

    • Add the roasted onion. 
    • When you’re adding the tomatoes, add one at a time.
    • Slowly press down to release the juices of the tomato, then mash away.

    Yes, you can just put all the ingredients and mash away. However, to make sure that everything is fully mashed, only add one ingredient at a time. 

    Also, if you start mashing right away, the tomato will squirt at you.

    There is the chance that you might need more tomatoes, depending on the size of your molcajete. This is one case where size does matter. 😉

    How to Adjust the Spice Level

    • For a milder salsa, use diced roasted poblano pepper.
    • Or, add more tomatoes to the salsa. Or, you can use less of the jalapeno.
    • For a spicier salsa, use all serrano chiles or use habanero pepper.
    • You can also use less tomato to make it spicier.  
    • Leaving the seeds and veins on the jalapeno will make a spicier salsa.

    A spoon in a molcajete mixing the tomato salsa.

    • With a spoon, slightly scrape the bottom and sides of the molcajete to combine everything.
    • Some ingredients will stay at the bottom. You want to bring all that goodness to the top and throughout the salsa.

    Is the salsa too thick? Add a splash of water. 

    Using Vinegar

    If you want to preserve your salsa longer, add vinegar. Lime juice will not make it last longer. In this case, I recommend a splash of white distilled vinegar. 

    Storing Instructions

    Place the salsa in an airtight container and store in the fridge for up to 5 days. 

    Tomato molcajete salsa surrounded by cilantro, jalapeno, and chips.

     

    More Mexican Salsas:

    • Avocado Mango Salsa
    • Salsa de Aguacate
    • Roasted Tomatillo Salsa Verde
    • Taqueria-Style Serrano Salsa

    Tomato Molcajete Salsa (or salsa de molcajete) is a versatile and flavorful addition to dishes like Pork Tamales, Gorditas, Milanesa de Pollo. 

    With its smoky flavor and robust taste, it’s a great way to take Mexican recipe to the next level. Or, enjoy as-is with tortilla chips. Simply delicious! Buen provecho. 

    Hungry for More?

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    Did you make this recipe? Please rate the recipe below!

    Roasted Tomato Salsa in a volcanic rock molcajete surrounded by jalapenos, chips, and a decorative Mexican cloth.

    Tomato Molcajete Salsa

    Tomato Molcajete Salsa is made of roasted ingredients ground together in a traditional Mexican mortar and pestle. The result is a chunky and flavorful salsa with an earthy taste.
    4.98 from 45 votes
    Print Pin Rate
    Course: Recipes
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 7 minutes minutes
    Total Time: 17 minutes minutes
    Servings: 10
    Calories: 19kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 tablespoon olive oil
    • 2-3 tomatoes
    • ¼ onion sliced (or however you like it cut)
    • 2 garlic cloves
    • 1-2 jalapenos peppers depending on heat level
    • 1 teaspoon salt

    Instructions

    • Add olive oil to a pan and place the tomatoes, onion, garlic cloves, and peppers. 
    • Watch the garlic and onions, and remove after 2 minutes so they won’t burn. 
    • Continue cooking the tomatoes and peppers. 
    • Roast until the tomato and jalapeno skins are black. 
    • (You can also do this under the broiler for 5-6 minutes). 
    • Remove and let cool slightly until ready to use. 
    • In a molcajete (or mortar and pestle), add salt and garlic cloves. 
    • Mash until smooth. 
    • Add the jalapenos, mash until smooth or until desired texture. 
    • Add onion, mash slightly. 
    • Add one tomato at a time. 
    • Press down slowly on the tomato to release juices, then continue mashing. 
    • Add the second tomato. 
    • Again, press slowly until the juices have been released, then continue mashing. 
    • With a spoon, mix to combine all the ingredients. 
    • Serve and enjoy. 

    Video

    Notes

    When adding the tomatoes, slowly press down on the tomato, or it will squirt out.
    A molcajete salsa will last 5-7 days in the fridge.
    A molcajete salsa will last up to 2 months in the fridge.
    Add vinegar to preserve the salsa. 
    To reduce the spiciness, add an extra tomato. 

    Nutrition

    Calories: 19kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    Filed Under: Appetizers, Mexican, Mexican Basics, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Stacie

      December 20, 2018 at 1:02 pm

      That looks really good. I’d love to give this recipe a try. I’ll have to get a molcajete first, though.

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:12 pm

        lol. Yes! A molcajete would be needed in order to make this recipe. 🙂 You should get one!

        Reply
    2. Nikki

      December 20, 2018 at 1:29 pm

      I just saved this recipe! I can’t wait to try it!!! I love love love salsa.

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:12 pm

        Awesome! I mean, who doesn’t love a good chunky Tomato Mocajete Salsa?!!

        Reply
    3. Chad

      December 20, 2018 at 5:10 pm

      I am 100% doing this salsa soon, looks sooooo delicious. Bookmarking it. Thanks a lot for sharing.

      Chad
      http://www.mosaicslab.com

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:12 pm

        Thanks for bookmarking this recipe for Tomato Molcajete Salsa. It is a keeper!

        Reply
    4. Danielle Wolter

      December 21, 2018 at 4:05 am

      Roasted veggies in salsa are so delicious. There is something about the charred flavor that I love. This looks just incredible!

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:13 pm

        Exactly! I love that charred flavors that are in the Tomato Molcajete Salsa!

        Reply
    5. Tiffany Barry

      December 21, 2018 at 4:28 am

      Saving this recipe! This looks divine, and I definitely need that mortar and pestle!

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:14 pm

        You can make the Tomato Molcajete Salsa in a mortar and pestle. Or, you can add them to a blender and not blend them all the way. However, I kinda like serving it in the volcanic rock.

        Reply
    6. Khushboo Motihar

      December 21, 2018 at 8:39 am

      I love the fresh ingredients used in this salsa! The recipe is so delicious 🙂

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:14 pm

        Thank you. I love the freshness in this recipe. I tell people that Mexican food is not always spicy, it is always fresh.

        Reply
    7. Bernice

      December 21, 2018 at 9:07 am

      Omg I love this. I will defintely try this. I make salsa with similar ingredients but never roated them first. Mouth is watering now. Thank you!

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:15 pm

        Thank you!! My mouth waters too each time I see Tomato Molcajete Salsa served in front of me. 🙂

        Reply
    8. Claire Lee

      December 21, 2018 at 9:18 am

      Looks really healthy and delicious! Maybe some nacho chips with it?

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:15 pm

        Tomato Molcajete Salsa with chips… DEFINITELY a must! Or as a topping on tacos… mmm!!

        Reply
    9. Tammy

      December 21, 2018 at 12:25 pm

      5 stars
      Oooh this looks so yummy! I could eat this whole bowl! 😀

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:16 pm

        Lol. Me too! I love a good Mexican salsa.

        Reply
    10. Sara

      December 21, 2018 at 1:55 pm

      This looks delicious! My husband is always trying new salsas; I’ll have to give this a try for him!

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:17 pm

        My husband loves salsas too. When we first got married, I really enjoyed sharing with him my culture and all our different foods. Now, he asks for things by name. lol.

        Reply
    11. Suzanne

      December 21, 2018 at 9:43 pm

      Okay, this looks absolutely delicious! I will definitely pin this and make it soon! xo, Suzanne

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:19 pm

        Thanks for pinning. Do you follow me on Pinterest? https://www.pinterest.com/maggieunz/pins/ I’m on Pinterest alllll day long.

        Reply
    12. Bella and Dawn at Dear Mummy Blog

      December 22, 2018 at 1:23 pm

      We love Mexican food and this dish looks extra tasty! makes a change from the Christmas dinners at this time of year!

      Reply
      • Maggie Unzueta

        December 22, 2018 at 1:25 pm

        We make salsa all year long especially during the Christmas season. It goes great on tamales. 🙂

        Reply
    13. Courtney

      December 24, 2018 at 2:09 pm

      5 stars
      Omg can we say yum?!? I just love salsa!! Must give this recipe a try

      Reply
      • Maggie Unzueta

        January 1, 2019 at 9:04 am

        Yes. This recipe is a so good. I love a good Tomato Molcajete Salsa.

        Reply
    14. Joel Mandel

      September 3, 2022 at 2:49 pm

      5 stars
      Clear instructions, lots of work to prepare but most definitely worth the effort. Best salsa I’ve ever made it tasted!

      Reply
      • Maggie Unzueta

        September 17, 2022 at 9:01 am

        Yes, it’s a labor of love. So glad you liked it!

        Reply
    15. Blanca

      November 22, 2022 at 2:18 pm

      4 stars
      Me salió deliciosa, definitivamente el molcajete hace la diferencia….

      Reply
      • Maggie U

        November 23, 2022 at 2:27 pm

        So glad you liked this recipe!

        Reply

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