🌶️ Salsa de Molcajete Picosa
A Rustic, Spicy Mexican Salsa Made the Traditional Way
If you’re craving a bold, fiery salsa with deep, roasted flavor and a rustic texture, this Salsa de Molcajete Picosa is for you. Ground by hand in a traditional molcajete, this salsa packs a punch from serranos, jalapeños, and chile manzano—all balanced by charred tomatoes, garlic, and onion.
🧾 Ingredients
- 4 ripe tomatoes
- 7 serrano chiles
- 1 chile manzano
- 3 jalapeños
- 3 garlic cloves (unpeeled)
- 1/8 piece of yellow onion
- Kosher salt, to taste
🔥 Directions
1. Roast or Char the Ingredients
Use a comal or dry skillet over medium-high heat to char the following:
- Tomatoes
- Serrano chiles
- Chile manzano
- Jalapeños
- Garlic cloves (leave skins on to avoid burning)
- Onion
Char everything until softened, blistered, and aromatic. Be careful not to burn the garlic, or it may add bitterness.
2. Grind Garlic and Onion
Peel the garlic once cooled slightly. In a molcajete (traditional stone mortar and pestle), grind the garlic and onion together until broken down into a rough paste.
3. Add the Chiles
Add the serranos, chile manzano, and jalapeños to the molcajete. Mash and grind them into the garlic-onion paste. This is where the salsa gets its heat and texture.
4. Mash the Tomatoes
Add the charred tomatoes last, mashing them thoroughly into the mixture. Work the salsa until you get a chunky, rustic consistency—traditional to molcajete salsas.
5. Season and Adjust
- Add kosher salt to taste.
- If the salsa feels too thick, stir in 1–2 tablespoons of water for a smoother pour.
6. Serve and Enjoy
Your spicy, smoky Salsa de Molcajete Picosa is ready! Serve with:
- Tacos
- Grilled meats
- Eggs
- Tortilla chips
💡 Tips & Variations
- No molcajete? You can use a blender—pulse instead of puréeing for a chunkier texture.
- Milder version: Reduce the number of serranos and jalapeños.
- Add acidity: A splash of lime juice or a pinch of vinegar adds brightness.
🌮 Why You’ll Love It
- Authentic flavor from roasted ingredients
- Smoky and spicy without overwhelming the palate
- Versatile—great on everything from carne asada to breakfast tacos