This salsa is next-level. We’re talking rich, roasted flavor with just the right kick. Everything gets fire-roasted and smashed up in a traditional molcajete (a Mexican stone mortar and pestle). It’s rustic, smoky, and so full of flavor, you’ll never want store-bought salsa again.
🧂 What You’ll Need
- 3 ripe Roma tomatoes
- 2 jalapeños
- 2 cloves garlic (unpeeled)
- 1 small white onion
- 1 tsp coarse sea salt
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional: 1 dried chile de árbol (for extra heat)
❤️ Why I Love This Recipe
I grew up watching my grandma grind everything by hand in her old molcajete. She’d roast the ingredients over the open flame, and the smell alone would bring the whole family into the kitchen. This salsa isn’t just spicy—it’s deep, earthy, and comforting.
- Smoky from the fire-roasted ingredients
- Simple, just a few real ingredients
- Versatile – use it on everything from tacos to eggs
- You can make it chunky or smooth, totally up to you
- Stays good for days and just gets better with time
🍅 Why This Recipe Works (Quick Science)
Roasting tomatoes, peppers, and garlic breaks down their sugars and adds charred, caramelized flavor. The molcajete releases the oils in the peppers and herbs that a blender sometimes misses. Crushing ingredients releases more aroma and flavor than cutting or blending alone.
🍽️ Servings & Time
Servings: Makes about 1½ cups (4–6 servings)
Total Time: 25 minutes
- Prep: 5 min
- Cooking + Roasting: 15 min
- Grinding: 5 min
🔥 Step-by-Step Instructions
Step 1: Fire-Roast the Veggies
Turn on your gas stove and place tomatoes, jalapeños, unpeeled garlic cloves, and halved onion directly over the flame using metal tongs. Rotate until blackened and blistered all over.
Step 2: Peel Garlic, Rough Chop Onion & Jalapeño
Once cool enough to handle, peel the garlic and rough-chop the onion and jalapeños. Leave some char on for flavor!
Step 3: Grind Garlic and Salt First
Add garlic and salt to the molcajete and start grinding until it’s a rough paste.
Step 4: Add Onion and Chiles
Add chopped onion and jalapeños (and chile de árbol if using). Grind until mostly broken down.
Step 5: Add Tomatoes Last
Add roasted tomatoes one at a time, crushing them in. Mix everything together until it reaches your preferred texture.
Step 6: Finish with Lime & Cilantro
Stir in lime juice and chopped cilantro. Give it a taste and adjust salt if needed.
💡 Pro Tips
- Roast everything until it’s deeply blistered – this is where the flavor lives!
- Start grinding with garlic and salt—it creates a flavorful base.
- Add tomatoes last so the salsa doesn’t get too watery.
- Adjust heat by using more or fewer jalapeños or adding a dried chile.
- Let it sit 10 minutes before serving so the flavors meld.
🛠️ Tools You’ll Need
- Gas stove (or grill)
- Metal tongs
- Molcajete (or mortar & pestle)
- Small knife & cutting board
- Citrus juicer (optional)
🔁 Substitutions & Variations
- No molcajete? Use a mortar & pestle or blend briefly in a food processor.
- Extra spicy: Add more chiles de árbol or use serrano instead of jalapeño.
- Milder version: Remove seeds from jalapeños before roasting.
- No fresh tomatoes? Use canned fire-roasted tomatoes in a pinch.
⏳ Make Ahead Tips
You can make this salsa up to 3 days ahead. Store in an airtight container in the fridge. The flavor gets even better!
🍴 What to Serve With
- Carne asada
- Tacos of any kind
- Tortilla chips
- Scrambled eggs
- Grilled chicken or shrimp
- Quesadillas or nachos
❄️ Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 5 days.
The flavor deepens after a day!
Do not freeze—it changes the texture.
🧠 Why This Recipe Works (Quick Science)
Roasting removes moisture and concentrates sugars, creating a smoky sweetness. Grinding in a molcajete bruises the herbs and opens up the oils for deeper flavor, unlike blenders which can aerate and dilute.
📋 Nutrition Facts (per 1/4 cup serving – approx. 6 total)
- Calories: 22
- Protein: 0.7g
- Carbs: 4.6g
- Fat: 0.3g
- Fiber: 1g
- Sugar: 2.3g
🍽️ Meal Plan Ideas
- Add it to meal-prepped grilled chicken or steak
- Use in breakfast burritos
- Add to rice bowls or taco salads
- Spoon over black beans and rice
❌ Common Mistakes
- Not roasting long enough—go darker than you think!
- Adding tomatoes too early—makes the salsa watery
- Skipping salt—it balances the acidity and heat
- Over-blending (if using a blender) kills the rustic texture
❓ FAQ
Can I make this without a gas stove?
Yes! Roast your veggies under the broiler or on a grill.
Is this salsa spicy?
Medium spicy, but easy to adjust. Add more peppers or remove seeds to customize.
Can I use a blender instead?
You can, but keep it super brief. Pulse a few times for texture.
How long does it last?
Up to 5 days in the fridge. It just gets better!
🥄 Wrap-Up
If you’ve never made salsa in a molcajete before, this is the one to try. It’s simple, bold, and ridiculously satisfying to smash it all together by hand. Try it out and let me know how it goes in the comments. Got questions or want to share your twist on it? I’d love to hear it!