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Roasted Tomato Salsa in a volcanic rock molcajete surrounded by jalapenos, chips, and a decorative Mexican cloth.
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5 from 4 votes

Tomato Molcajete Salsa

Tomato Molcajete Salsa is a delicious and tasty topping that goes great with all your favorite Mexican dishes. Or, serve with chips and enjoy!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Recipes
Cuisine: Mexican
Servings: 10
Calories: 19kcal


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


  • 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. 



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. 


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