Homemade Salsa de Molcajete (Stone Ground Salsa)
Salsa de molcajete is a rustic Mexican salsa traditionally made by crushing roasted ingredients in a volcanic stone mortar called a molcajete.
Equipment
- plastic produce bag
Ingredients
- 6 güero chiles or serranos or jalapeños
- 2 Roma tomatoes or 14-ounce can whole, peeled tomatoes
- 3 green onions diced (I cut off about 4 inches of the greens)
- 1 garlic clove or 2 if you like a lot of garlic
- ½ teaspoon dried oregano
- 1 teaspoon salt or to taste
Instructions
- Roast. Roast chiles and tomatoes over an open flame or on a comal (or flat pan) until blistered and soft. 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.
- 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.
- Mix. Mix in the green onion, cilantro, and salt. Taste and adjust salt if necessary.
- Enjoy. You can serve your salsa in the molcajete or transfer it to a bowl.
A Note from Lola
If you don't own a molcajete, you can also pulse the chiles, tomatoes, and garlic in a blender on the lowest setting and then mix in the diced cilantro, onion, and salt by hand. Pulsing the ingredients on a low setting will allow you to control the chunkiness of your salsa.
Nutrition
Serving: 2tablespoonsCalories: 10kcalCarbohydrates: 2gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 391mgPotassium: 97mgFiber: 1gSugar: 1gVitamin A: 269IUVitamin C: 13mgCalcium: 12mgIron: 0.3mg
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