Description
Salsa De Molcajete Picosa is a traditional Mexican spicy salsa made by roasting and grinding a mix of tomatoes, serrano, manzano, and jalapeño chiles along with garlic and onion. This smoky and fiery salsa is perfect for adding a bold, authentic flavor to tacos, grilled meats, and chips.
Ingredients
Scale
Vegetables
- 4 medium tomatoes, quartered
- 7 serrano chiles
- 1 chile manzano
- 3 jalapeños
- 3 garlic cloves
- ⅛ large yellow onion
Seasoning
- Kosher salt, to taste
- Water, 2 tablespoons (optional, to loosen texture)
Instructions
- Roast the Vegetables: Char the tomatoes, serrano chiles, manzano chile, jalapeños, garlic, and onion over high heat using a broiler, gas flame, or hot cast iron skillet. Roast until the vegetables are tender and blackened in spots, being careful with the garlic to avoid bitter taste.
- Grind in Molcajete or Blend: If using a molcajete, start by grinding the garlic and onion, then add the chiles and continue grinding in a circular motion. Finish by adding the roasted tomatoes and kosher salt to taste. If using a blender, place all roasted vegetables into it, pulse gradually until chunky, and add salt. Blend to desired consistency and thin with a couple tablespoons of water if necessary.
Notes
- Adjust the number of chiles to control heat level.
- A molcajete provides traditional texture and flavors, but a blender is a faster alternative.
- Be gentle when roasting garlic to prevent bitterness.
- Add water sparingly to reach desired salsa thickness.
- Use kosher salt for authentic seasoning balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Mexican
Keywords: Salsa, Molcajete, Mexican Salsa, Spicy Salsa, Roasted Salsa, Serrano Chile, Jalapeño, Chile Manzano
