Authentic Molcajete Salsa
There are limitless varieties of salsas in Mexican cuisine - keep reading to learn how to make authentic molcajete salsa.
Prep Time10 minutes mins
Cook Time4 minutes mins
Total Time14 minutes mins
Course: Appetizer, salsa
Cuisine: Mexican
Keyword: molcajete, molcajete salsa, salsa de molcajete, salsa molcajeteada
Servings: 40 servings (tablespoon size)
Calories: 4kcal
- 3 Roma Tomatoes
- 3 Tomatillos remove outer skin
- 6 Habanero peppers Jalapeno or serrano work also
- 1 Clove of Garlic
- 1 Large Onion 1/2 of onion should be diced
- 1/4 bunch cilantro chopped
- 1/2 Lime Just the juice
- Salt to taste
- 1/4 Cup Water
Using a comal or frying pan without oil, add the tomatoes, tomatillos, habaneros, garlic, and half of the onion cut into 4 pieces, and heat over medium-high heat. Turn the ingredients every 2 minutes and roast until the tomatoes and tomatillos start to have dark spots and the skin starts to peel.
Remove the comal or frying pan from the heat and peel the tomatoes and tomatillos, setting aside and allowing to cool for a few minutes.
Add the onion, garlic and a pinch of salt to the molcajete, food processor, or blender and grind or blend briefly before adding the habaneros or other peppers a little bit at a time.
Next add the tomatoes and tomatillos until a smooth paste is formed.
Add the water and lemon juice and additional salt to taste.
Serve directly in the molcajete or in another bowl, adding the rest of the diced onion and cilantro and stirring to combine.
Serving: 1serving (tablespoon size) | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg