Authentic Mexican Molcajete Sauce: The Perfect Blend of Tangy and Spicy
Molcajete Sauce is one of those recipes that makes me feel close to home. Salsa de molcajete is a chunky sauce made in Mexican mortar named MOLCAJETE. Molcajete has a prehispanic origin and is very popular in the elaboration of all kinds of salsas in Mexico. From mole to salsa picante, molcajete sauce will definitely take your salsa to another level. Are you ready to make your own homemade molcajete recipe?
This molcajete salsa verde goes great with tacos de barbacoa, huevos, and tortilla chips! it’s very popular for carne asada and has a couple of tricks to make it extra delicious! Do you need some tacos toppings ideas?
Authentic Mexican Molcajete
You can make this recipe in a food processor, blender, or stone mortar but the truth is that Molcajete Recipe takes its very special flavor from the volcanic stone. Smashing the ingredients one per one on the stone squeezes the juices of fresh or roasted vegetables and combines them into a fiesta of flavors. Traditional Molcajete has a porous surface which allows a kind of exfoliation in the ingredients. Learn more about Mexican molcajete here. Get your authentic molcajete here!
Salsa Ingredients
- 6 jalapenos if you like spicy you can add 1 or 2 serrano peppers
- 3 garlic cloves
- 2 Roma tomatoes
- 1 teaspoon sea salt
- 1/4 cup water
- 1/4 onion *only if you want a mild spiciness
Spicy Molcajete Sauce: Use 10 jalapenos or 6 jalapenos and 2 serranos.
Mild Molcajete Sauce: Use 3 jalapeño peppers, get rid of the seeds, and 1/4 onion.
How do you make Salsa Molcajeteada
This traditional Mexican salsa is very easy to make if you know the right tricks! The first trick is to use sea salt. As it comes in grain it will help you to integrate the flavors of the vegetables. Always start by smashing the garlic with the salt and then start adding the harder-to-smash vegetables.
I have three techniques to get your vegetables cooked. In Mexico, the ingredients will be cooked on a griddle and you will have to keep on turning the over once the skin goes burning all over.
Authentic Mexican griddle technique: Place a griddle on medium heat. Add the vegetables on top and allow to cook turning them over once the skin has burned on one of the sides. Keep flipping them over until they are cooked.
Broiler: Even when I am a traditional Mexican mom this has become my favorite way to roast my veggies for salsas. Cover a baking sheet with foil paper and add the vegetables on top. Place in the broiler for around 6 to 8 minutes, remember to flip them over in half the time. I will recommend taking out the garlic after 3 minutes so they do not overcook. Roasted tomatoes always take longer than garlic and peppers to cook so take the pepper after 5 minutes or when you see they are cooked and the skin is coming out.
Air Fryer: Place the veggies in the Air Fryer basket and roast ingredients at 360f for around 8 minutes. remember to shake the basket halfway the way.
Once your ingredients are roasted take off as much skin as you can. The skin will help to bring some special and delicious smoky flavor so make sure to leave a little bit of it.
How to Make Salsa de Molcajete
Now is the time to start with our homemade salsa recipe. Place the molcajete on a table and add the ingredients in the following order:
Start by adding the salt
Get rid of the garlic skin and smash along the salt. The grains of sea salt will help you to make the process easier.
I will only recommend adding the roasted onion if you are looking for a mild flavor. Usually, molcajete salsas won’t have onion as it brings a kind of sweetness to the taste. I mean it tastes great but definitely will move to a mild flavor.
Add the jalapenos two by two. Sometimes they are hard to smash so kind of hit them with the molcajete stick and then smash them until it becomes a paste.
Place tomatoes in the molcajete and keep smashing all the ingredients together.
Add the water, you can add more water until you get the desired consistency, and add salt to taste.
There are some people that really like a chunky salsa de molcajete. I prefer it a little smoother. So keep smashing!
Other Salsas you will love!
- Hot Salsa Recipe
- Authentic Mexican Red Chili Sauce Recipe
- Taco Salsa Recipe
- Mexican Salsa de Aguacate
- The best Authentic Mexican Salsas
- What is a Molcajete and how to use it
Equipment
- 1 Molcajete
- 1 Baking sheet If you want to roast ingerdients in the broil.
- 1 Air Fryer If you want to roast ingedients in Air Fryer
- 1 Griddle If you want to roast ingredients the traditional Mexican way
- 1 Foil Paper To cover the baking sheet or griddle
Ingredientes
- 6 pieces jalapeno
- 2 pieces Roma Tomatoes
- 3 cloves garlic
- 1 teaspoon salt
- 1/4 cup water
Variations
- 1/4 piece white onion Add onion if you are looking for a mild taste.
- 10 pieces jalapeño pepper Use 10 jalapeños if you want the sals to be spicy, d not add onion.
Elaboración paso a paso
- Authentic Mexican griddle technique: Place a griddle on medium heat. Add the vegetables on top and allow to cook turning them over once the skin has burned on one of the sides. Keep flipping them over until they are cooked.
- Broiler: Even when I am a traditional Mexican mom this has become my favorite way to roast my veggies for salsas. Cover a baking sheet with foil paper and add the vegetables on top. Place in the broiler for around 6 to 8 minutes, remember to flip them over in half the time. I will recommend taking out the garlic after 3 minutes so they do not overcook. Roasted tomatoes always take longer than garlic and peppers to cook so take the pepper after 5 minutes or when you see they are cooked and the skin is coming out.
- Air Fryer: Place the veggies in the Air Fryer basket and roast ingredients at 360f for around 8 minutes. remember to shake the basket halfway the way.
- Once your ingredients are roasted take off as much sin as you can. The skin will help to bring some special and delicious smoky flavor so make sure to leave a little bit of it.
- Place the molcajete on a table and add the ingredients in the following order:
- Start by adding the salt
- Get rid of the garlic skin and smash along the salt. The grains of sea salt will help you to make the process easier.
- I will only recommend adding the roasted onion if you are looking for a mild flavor. Usually, molcajete salsas won't have onion as it brings a kind of sweetness to the taste. I mean it tastes great but definitely will move to a mild flavor.
- Add the jalapenos two by two. Sometimes they are hard to smash so kind of hit them with the molcajete stick and then smash them until it becomes a paste.
- Place tomatoes in the molcajete and keep smashing all the ingredients together.
- Add the water, you can add more water until you get the desired consistency, and add salt to taste.
- There are some people that really like a chunky salsa de molcajete. I prefer it a little smoother. So keep smashing!
Video
Nutrition
Descubre recetas bajas en grasa con sustitutos nutritivos, sin sacrificar el delicioso sabor. Únete a mí en este viaje culinario donde la salud y el placer van de la mano
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