📝 About This Recipe
This is the soul of the Mexican kitchen, a primal and smoky sauce crafted using the ancient volcanic stone mortar and pestle known as a molcajete. By charring fresh vegetables over an open flame and hand-grinding them, you release essential oils and create a chunky, variegated texture that a blender simply cannot replicate. It is a vibrant, earthy masterpiece that balances the sweetness of roasted tomatoes with the sharp bite of serrano chiles and the aromatic depth of garlic.
🥗 Ingredients
The Roast
- 4 medium Roma tomatoes (ripe and firm)
- 2-3 pieces Serrano peppers (stems removed; use more or less for heat preference)
- 1/2 large White onion (cut into thick wedges)
- 3 large Garlic cloves (unpeeled for roasting)
The Grind
- 1 teaspoon Coarse sea salt (plus more to taste)
- 4-5 pieces Whole black peppercorns (optional for extra depth)
Finishing Touches
- 1/4 cup Fresh cilantro (finely chopped)
- 1/2 piece Key lime (juiced)
- 2-3 tablespoons Water (only if needed for consistency)
👨🍳 Instructions
-
1
Preheat a heavy cast-iron skillet or a traditional Mexican comal over medium-high heat until it begins to wisps a tiny bit of smoke.
-
2
Place the tomatoes, serrano peppers, onion wedges, and unpeeled garlic cloves onto the dry, hot surface. Do not add oil; we want a dry char.
-
3
Roast the vegetables, turning them occasionally with tongs. The tomatoes should develop black charred spots and soften, the onions should become translucent with charred edges, and the peppers should be blistered all over.
-
4
Remove the garlic cloves after about 5-8 minutes once they are soft inside their skins. Continue roasting the tomatoes and onions for a total of 12-15 minutes.
-
5
Once roasted, remove the vegetables from the heat. Peel the charred skins off the garlic cloves and discard the skins.
-
6
In the well of the molcajete, add the coarse sea salt and the roasted garlic cloves. Using the tejolote (the pestle), grind them into a smooth, thick paste.
-
7
Add the roasted serrano peppers to the paste. Grind them thoroughly, ensuring the skins are well-broken down and integrated into the garlic base.
-
8
Add the roasted onion wedges one at a time, crushing them against the rough sides of the molcajete until they are incorporated but still have some visible texture.
-
9
Add the tomatoes one by one. Use a rhythmic crushing and stirring motion. You want to break them down into a chunky sauce, but avoid over-processing them into a liquid puree.
-
10
Stir in the chopped cilantro and the lime juice. Use the tejolote to gently mix the flavors together.
-
11
Taste the salsa. Add more salt if necessary to make the flavors 'pop.' If the salsa is too thick, stir in a tablespoon of water at a time until the desired consistency is reached.
-
12
Serve the salsa directly in the molcajete to retain the heat and the beautiful, rustic presentation.
💡 Chef's Tips
If you don't have a molcajete, you can pulse the ingredients in a food processor, but be careful not to over-blend—keep it chunky! Leaving the skins on the tomatoes provides a deeper smoky flavor, but you can remove them if you prefer a smoother appearance. For a milder salsa, remove the seeds and veins from the serrano peppers after roasting but before grinding. Always season with salt at the end; the salt helps break down the fibers during grinding, but the final flavor needs a final check. If your molcajete is brand new, ensure it is properly 'cured' with rice and water before its first use to avoid grit in your food.
🍽️ Serving Suggestions
Serve warm with thick, hand-pressed corn tortillas and a slice of salty Queso Fresco. The perfect accompaniment to Carne Asada or grilled chicken right off the charcoal. Dollop generously over Huevos Rancheros for an authentic Mexican breakfast experience. Pair with crispy totopos (corn chips) and a cold Mexican lager with a lime wedge. Use as a base for 'Salsa con Queso' by melting Chihuahua cheese into the warm salsa.