Roasted Chile Salsa Made in Pestle and Mortar | Salsa de Molcajete

by Stella Mancillas (my great aunt)

6 chiles gueros
1 8-ounce (small) can whole tomatoes
3 diced green onions
3 cloves garlic diced
½ teaspoon of oregano
1 teaspoon salt (or to taste)


  1. Roast chiles until blistered and soft. Transfer to plastic bag and allow to sweat for 15 minutes, then peel.
  2. Wet molcajete with a splash of water. Mash garlic.
  3. Mash chilies two at a time, then introduce tomatoes and mash.
  4. Mix in by hand green onion, cilantro, and salt. Serve out of molcajete or transfer to bowl.

Note: It is easier to peel chiles by lightly scraping off skin with a knife after removing them from a plastic bag.

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