Authentic Molcajete Salsa

There are limitless varieties of salsas in Mexican cuisine - keep reading to learn how to make authentic molcajete salsa.

Prep time: PT10M

Cook time: PT4M

Total time: PT14M

Rating

5 stars (2 reviews)

molcajete, molcajete salsa, salsa de molcajete, salsa molcajeteada

Using a comal or frying pan without oil, add the tomatoes, tomatillos, habaneros, garlic, and half of the onion cut into 4 pieces, and heat over medium-high heat. Turn the ingredients every 2 minutes and roast until the tomatoes and tomatillos start to have dark spots and the skin starts to peel.
Remove the comal or frying pan from the heat and peel the tomatoes and tomatillos, setting aside and allowing to cool for a few minutes.
Add the onion, garlic and a pinch of salt to the molcajete, food processor, or blender and grind or blend briefly before adding the habaneros or other peppers a little bit at a time.
Next add the tomatoes and tomatillos until a smooth paste is formed.
Add the water and lemon juice and additional salt to taste.
Serve directly in the molcajete or in another bowl, adding the rest of the diced onion and cilantro and stirring to combine.