Name: Salsa De Molcajete Picosa Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 medium tomatoes, quartered; 7 serrano chiles; 1 chile manzano; 3 jalapeños; 3 garlic cloves; ⅛ large yellow onion; Kosher salt, to taste; Water, 2 tablespoons (optional, to loosen texture)

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Introduction

Salsa De Molcajete Picosa is a vibrant, smoky Mexican salsa bursting with the flavors of charred tomatoes and a blend of spicy chiles. Perfect for adding heat and depth to tacos, grilled meats, or simply enjoyed with tortilla chips.

A close-up image of a clear glass jar filled with chunky salsa, showing three main layers: the bottom layer is a textured, reddish sauce with visible small green herb pieces and white sesame seeds; the middle layer includes larger bright red tomato chunks mixed with bits of white onion and green chopped cilantro; the top layer is similar, showcasing fresh green cilantro leaves and sesame seeds scattered over the glossy tomato mix. The jar has a black rim and sits on a white marbled surface. 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 vegetables by charring the tomatoes, serrano chiles, chile manzano, jalapeños, garlic, and onion over high heat. Use a broiler, gas flame, or a hot cast iron skillet until they are tender and blackened in spots. Be careful to handle the garlic gently to avoid bitterness.
Step 2: Prepare the salsa. If using a molcajete, start by grinding the garlic and onion, then gradually add the chiles and grind in a circular motion. Finish by adding the tomatoes and salt to taste.
Step 3: Alternatively, if using a blender, combine all the roasted vegetables and pulse gradually until the mixture is chunky. Add salt, blend to the desired consistency, and thin with a little water if necessary.

Tips & Variations

For a smokier flavor, roast the vegetables over an open flame whenever possible.
Adjust the number of chiles to control the heat level according to your preference.
If you don’t have a molcajete, a blender or food processor works well—just avoid over-blending for a chunky texture.
Add a squeeze of fresh lime juice for a bright, tangy finish.

Storage

Store the salsa in an airtight container in the refrigerator for up to 5 days. Stir before serving. To reheat, bring to room temperature or warm gently in a saucepan if desired.

How to Serve

A close-up view of a glass jar filled with chunky salsa. The salsa has a thick red base made of crushed tomatoes and is mixed with small pieces of bright red tomatoes, light green chopped cilantro, and small white chunks of onion, all spread throughout the jar. Tiny white sesame seeds are scattered throughout the salsa, adding texture. The jar is clear and shows the vibrant colors inside, sitting against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chiles?

Yes, you can substitute or add other chiles like chipotle or habanero for different flavor profiles and heat levels. Just adjust the quantity carefully to avoid overpowering the salsa.

Is it necessary to roast all the vegetables?

Roasting is essential as it adds a smoky char and deepens the flavors. However, if you’re short on time, lightly cooking the vegetables can work, but the salsa will have a fresher, less smoky taste.