Description
Salsa De Molcajete Picosa is a traditional Mexican spicy salsa made by roasting a blend of tomatoes, serrano, manzano, and jalapeño chiles, garlic, and onion to develop deep, smoky flavors. The ingredients are then ground together in a molcajete or blended for a thick, chunky salsa perfect for serving with tacos, grilled meats, or as a zesty dip.
Ingredients
Scale
Vegetables and Chiles
- 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
Seasoning
- Kosher salt, to taste
- Water, optional (a couple tablespoons to loosen texture)
Instructions
- Roast the Vegetables: Char the tomatoes, serrano chiles, manzano chile, jalapeños, garlic cloves, and yellow onion over high heat using a broiler, gas flame, or hot cast iron skillet. Roast until the vegetables are tender and have blackened spots for a smoky flavor. Be careful with the garlic to avoid burning it and developing bitterness.
- Grind in Molcajete or Blend: If using a molcajete, start by grinding the garlic and onion, then add the chiles and grind in a circular motion until combined. Finish by adding the roasted tomatoes and salt to taste, grinding everything together for a chunky texture. If using a blender, add all the roasted vegetables and pulse gradually to achieve a chunky consistency. Add kosher salt as needed and blend to your desired texture. Thin the salsa with a couple of tablespoons of water if necessary.
Notes
- Adjust the number and type of chiles to control the heat level of the salsa.
- Using a molcajete gives a more authentic texture and flavor but a blender is a good alternative for convenience.
- Be cautious when roasting garlic to avoid bitterness by not over-charring it.
- This salsa is best served fresh but can be refrigerated for up to 3 days.
- Serve with tortilla chips, tacos, grilled meats, or as a spicy condiment for various Mexican dishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Mexican
Keywords: Salsa, Molcajete, Mexican Salsa, Spicy Salsa, Roasted Salsa, Serrano, Jalapeño, Chile Sauce
