Name: Salsa De Molcajete Picosa Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 4 medium tomatoes, quartered; 7 serrano chiles; 1 chile manzano (for extra heat); 3 jalapeños (for milder warmth); 3 garlic cloves; ⅛ large yellow onion; Kosher salt, to taste; Water, optional (a couple tablespoons to loosen texture)

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Introduction

Salsa De Molcajete Picosa is a vibrant, smoky Mexican salsa that brings bold heat and fresh flavors to your table. Made with roasted tomatoes and a variety of chiles, this salsa is perfect for dipping or topping your favorite dishes.

The image shows a close-up of a glass jar filled with salsa. The salsa has multiple layers of small red tomato chunks, white onion pieces, bright green cilantro leaves, and tiny white sesame seeds scattered throughout. The texture looks wet and chunky with a glossy sauce coating all ingredients. The jar is clear with a black rim at the top, placed against a background with a white marbled texture. The close-up focuses on the top layer of salsa, showing fresh and colorful ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium tomatoes, quartered
7 serrano chiles
1 chile manzano (for extra heat)
3 jalapeños (for milder warmth)
3 garlic cloves
⅛ large yellow onion
Kosher salt to taste
Water (optional, a couple tablespoons to loosen texture)

Instructions

Step 1: Roast the tomatoes, serrano chiles, chile manzano, jalapeños, garlic cloves, and yellow onion over high heat. Use a broiler, gas flame, or hot cast iron skillet to char them until tender and blackened in spots. Be careful with the garlic to avoid bitterness.
Step 2: If using a molcajete, start by grinding the garlic and onion in a circular motion. Add the roasted chiles next, continuing to grind. Finally, add the tomatoes and salt to taste, mixing until you reach the desired salsa texture.
Step 3: If using a blender, place all the roasted vegetables inside. Pulse gradually until the salsa is chunky. Add salt and blend to your preferred consistency. If the salsa is too thick, add a couple of tablespoons of water to loosen it.

Tips & Variations

Adjust the number of chiles to control the heat level according to your preference.
For a smoky depth, add a small piece of charred corn while blending.
Use fresh lime juice to brighten up the flavors just before serving.
If you don’t have a molcajete, a blender works well—just pulse gently for a chunkier texture.

Storage

Store the salsa in an airtight container in the refrigerator for up to 5 days. The flavors will develop further over time. Reheat gently if you prefer it warm, or enjoy chilled as a fresh dip.

How to Serve

A clear glass jar holds fresh salsa with a thick, chunky texture. Inside, bright red tomato pieces mix with small white chunks of onion, and green bits of cilantro spread evenly throughout. Tiny white sesame seeds sprinkle on top, adding a slight contrast. The salsa looks juicy and vibrant with a glossy surface, all visible through the jar’s transparent sides. The jar sits on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa without a molcajete?

Yes, a blender works perfectly. Just pulse gradually to keep a chunky texture similar to the traditional molcajete method.

How spicy is this salsa?

The combination of serrano, manzano, and jalapeño chiles creates a medium to high heat level. Adjust the number of chiles or remove seeds to suit your heat tolerance.