Salsa De Molcajete Picosa, or spicy molcajete salsa, is a vibrant and traditional Mexican condiment known for its bold flavors and fiery kick. Made with a variety of fresh chilies, tomatoes, garlic, and onion, this salsa captures the essence of authentic Mexican cuisine.
The ingredients are charred to perfection to enhance their natural sweetness and depth of flavor, then ground in a molcajete (traditional Mexican mortar and pestle) to achieve a rustic texture that elevates any dish.
Whether enjoyed as a dip with tortilla chips or paired with tacos, this homemade salsa promises to add a zesty punch to your culinary creations.
Why You’ll Love This Recipe
Authentic, Fire-Roasted Flavor: Roasting the ingredients imparts a deep, smoky char that brings out the natural sweetness in the tomatoes and intensifies the heat and aroma of the chiles.
Bold, Layered Heat: With a combination of serranos, jalapeños, and chile manzano, this salsa delivers a dynamic range of heat—from sharp and spicy to slow and smoky—that chile lovers will crave.
Textural Authenticity: When prepared in a molcajete, the salsa retains a rustic, stone-ground texture that makes every bite feel handcrafted and traditional, far from store-bought smoothness.
Pure, Whole Ingredients: Made with only fresh vegetables, garlic, and salt—no preservatives or fillers—this salsa is clean, vibrant, and rooted in simplicity.
Deep Cultural Connection: The process of using a molcajete is not just functional—it’s cultural. It evokes generations of Mexican culinary tradition, offering a true taste of heritage in every scoop.
Highly Versatile: Whether spooned over tacos, grilled meats, tamales, or even eggs, this salsa adds instant character and spice to a wide range of dishes.
Key Ingredients:
Tomatoes: Roasted until blistered and soft, tomatoes form the heart of the salsa—adding body, slight sweetness, and a tangy balance to the heat from the chiles.
Serrano Chiles: Small but potent, serranos contribute sharp, grassy heat that defines the salsa’s bite. Their roasted skins offer an earthy depth that lingers on the palate.
Chile Manzano: A rare and vibrant pepper with apple-like shape and citrusy heat, it deepens the spice complexity while adding a hint of brightness and floral aroma.
Jalapeños: These classic green chiles provide a milder smokiness and round out the flavor profile with a peppery, vegetal note that complements the hotter chiles.
Garlic Cloves: Roasted just until golden, garlic adds a warm, nutty undertone that enriches the salsa’s base without overwhelming its fiery spirit.
Yellow Onion (1/8 piece): A small but essential addition, roasted onion introduces subtle sweetness and umami that ties the chiles and tomatoes together into a unified flavor.
Kosher Salt: The only seasoning needed—coarse and clean-tasting, it amplifies the natural depth of each roasted ingredient without clouding their character.
Expert Tips:
Master the Char: Roast the ingredients directly over open flame, on a dry comal, or under a broiler until deeply blistered. Charring intensifies the flavors—but be careful not to burn the garlic, which can turn bitter and ruin the balance.
Grind in Layers: If using a molcajete, always start with the firmest ingredients—onion and garlic—before adding chiles and then tomatoes. This sequence builds a smoother texture and prevents ingredients from sliding around uncrushed.
Use a Hot Molcajete: For even deeper flavor, heat the molcajete slightly before grinding (traditionally done by pouring hot water over it and drying it). This mimics the warmth of stone-grinding in traditional kitchens and keeps ingredients aromatic.
Control Heat Through Chile Ratio: To adjust spiciness without sacrificing flavor, reduce serranos or substitute one jalapeño with a roasted poblano for a milder version with a smoky twist.
Enhance Texture with Roasted Skins: Don’t peel the roasted tomato or chile skins unless they’re overly burnt—keeping them adds depth, rustic texture, and a whisper of bitterness that balances the acidity and heat.
Hydrate for Consistency: If the salsa is too thick, add a few tablespoons of warm water, not cold—this keeps the flavors integrated and helps thin without diluting intensity.
If Using a Blender: Pulse in short bursts to maintain texture. Over-blending will turn the salsa into a sauce, losing the rustic charm of molcajete-made salsa.
Salsa De Molcajete Picosa
Ingredients:
4 tomatoes
7 serranos
1 chile manzano
3 jalapeños
3 garlic cloves
1/8 piece of yellow onion
Kosher salt to taste
Instructions:
Roast\Char everything making sure not to burn the garlic or it will be bitter.
Once everything is soft add garlic and onion to the molcajete and grind well.
Add chiles and repeat finally add tomatoes mash up everything well add salt and done.
If it’s to thick for your liking add a couple tbsps of water.
* If you do not have a molcajete use a blender*
Enjoy !!
Notes:
Ingredient Selection: The recipe uses a combination of tomatoes, serranos, chile manzano, jalapeños, garlic, and onion. These ingredients are key to achieving a balanced and spicy salsa with depth of flavor.
Roasting Technique: Roasting or charring the vegetables is crucial as it enhances their natural sweetness and adds a smoky flavor to the salsa. Care should be taken not to burn the garlic, as it can impart a bitter taste.
Using a Molcajete: Traditionally, a molcajete (a Mexican mortar and pestle made from volcanic rock) is used to grind and combine the ingredients. This method not only blends the flavors but also creates a rustic texture that is characteristic of molcajete salsas.