Salsa de Molcajete (Molcajete Salsa)


The Molcajete is one of the most iconic Mexican kitchen utensils of all times. It has been used for thousands of years since the Aztecs and Mayans. It is the Mexican version of pestle  and mortar. It is used mainly to make salsas, but people give it different uses. It is such an icon in the Mexican kitchens because it gives food a unique flavour.

Every home tent to have a Molcajete that it is given from one generation to another one. In my family my dad’s Molcajete was very famous and it was well used thousands of times, unfortunately when he passed away it got lost. Nobody knows what happened or at least that is what my mum says.

If you have the opportunity to get one, get it, because you will taste the difference that a Molcajete makes to your salsas.

Here is this simple recipe that probably every family in Mexico knows, but if you get it wrong, it won’t taste the same.

Salsa de Molcajete (Molcajete Salsa)

Servings 4
Prep Time 2 mins
Cook Time 20 mins


  • 3 medium tomatoes
  • 1/2 peeled onion
  • 2 jalapeño chillies
  • 1 clove garlic peeled
  • salt to taste


  • Place a frying pan onto a high heat, once it is very hot place the tomatoes, onion and jalapeños to char, turn them from time to time, so they can char all around.
  • In the meantime in a Molcajete or a pestle and mortar put salt and the peeled garlic clove and mashed it until getting a paste, then when the chillies are char all around transfer them in to the Molcajete and mashed, then the onion, but before putting it, first cut it and then mashed in the Molcajete, then add the tomatoes and mashed them until everything is mix and mashed. 
  • Taste for salt and enjoy!
Course: salsas
Cuisine: Mexican
Keyword: Sauces, salsas, mexican salsas, molcajete



Join the Conversation

  1. Yummy. This is my favorite salsa that I always order at restaurants. Thanks for the recipe. Will try to make it myself now 🙂

    1. You welcome, if you have any questions just let me know

  2. Buenos días Karlita. Me encanta tu blog. Soy de Los Ángeles. Te escribo hoy porque hice una estupidez y a la salsa le eche un poquito de caldo de pollo pos nomas para experimentar y me salió muy aguado. ¿Como lo podré corregir? Gracias. – Jamie

    1. Hola Jamie, no te preocupes, yo solamente le quitaría el exceso de líquido a la salsa. Qué tal sabe con caldo de pollo? Si piensas que le hace falta más tomate o chiles, le puedes agregar. Suerte y disfruta tu salsa!

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