How to Make Salsa de Molcajete (Stone Ground Mexican Salsa)

I learned to make this salsa de molcajete from my great aunt, who learned the recipe from her mother (my great grandmother). It’s made in a molcajete, or Mexican pestle and mortar, which gives this salsa its unique chunky texture and flavor.

WHAT IS SALSA DE MOLCAJETE?

Salsa de molcajete roja is a rustic Mexican salsa traditionally made by crushing roasted ingredients in a volcanic stone mortar called a molcajete. In my family, molcajetes are passed down from generation to generation and considered heirlooms. We feel the same way about our recipes and this one has been in our family for five generations now.

While my aunt Stella makes her version with whole canned tomatoes, I roast fresh Roma tomatoes along with the chiles. I recommend using a molcajete for this recipe, because it helps achieve a unique and chunky texture. We also believe that molcajetes infuse flavor into the salsa. However, if you don’t have one, blending the ingredients will also result in a delicious salsa.

INGREDIENTS

The ingredients you’ll need to make this traditional salsa are simple and you should be able to find them in most mainstream grocery stores. They include chiles güeros (although you can also use jalapeños or serranos), Roma tomatoes (or whole canned tomatoes), green onion (red, white, or yellow will also work), garlic, oregano, and salt.

FUN FACT: A molcajete is a stone tool, similar to a mortar and pestle used to grind spices and ingredients. It is an essential part of Mexican culture and is one of the oldest domestic tools in the Americas – as old as the domestication of corn.

STEP-BY-STEP INSTRUCTIONS

1. Roast

• Roast chiles and tomatoes over an open flame or on a comal until blistered and soft. The tomatoes are what give this salsa de molcajete roja its red color.
• Transfer ingredients to a plastic bag and allow them to “sweat” for 15 minutes, then remove the skin from the chiles and tomatoes.
• PRO TIP: You can remove the skin by lightly scraping it off by hand or with a dull knife and then rinsing off the excess char.

2. Mash

• Start by wetting the molcajete with a splash of water (about 2 tablespoons) and then mashing the garlic.
• Next, mash the chiles and then the tomatoes.

3. Mix

• Mix in by hand the green onion, cilantro, and salt.
• Taste and adjust salt if necessary.

4. Enjoy

• You can serve your salsa in the molcajete or transfer it to a bowl. I love serving it with adorable wooden salsa spoons from my online shop, Lola’s Mercadito.

RECOMMENDED BY LOLA FOR THIS RECIPE

My aunt Teresa gifted me my molcajete when I got married. I also love this one by Masienda, which is sourced directly from artisans in Puebla, Mexico. VIEW PRODUCT

LOOKING FOR MORE SALSA AND SPICE?

Here are a few of my favorites!

• Salsa Bandera (Fresh Pico de Gallo)
• Salsa Amarilla (Yellow Cherry Tomato Salsa Recipe)
• Chile Japones: Spicy History + Salsa Recipe
• Tangy Tomatillo Salsa with Chile de Arbol and Vinegar
• Chiles Toreados (Mexican Blistered Peppers)
• Guacamole Salsa (Guacasalsa)
• Salsa de Mango (Salsa de Mango)
• Chiles Toreados (Mexican Blistered Peppers)
• Marinated Chile Güerito Peppers

This recipe was originally published on October 18, 2023 and updated with step-by-step instructions and images on May 21, 2025.

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