Recipe courtesy of Mary Sue Milliken and Susan Feniger

Salsa de Molcajete

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  • Level: Easy
  • Yield: about 1 cup
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6 Serrano chiles, stems removed

2 ripe tomatoes

2 cloves garlic

1 teaspoon coarse salt

Freshly ground black pepper, to taste


  1. On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
  2. Serve in the molcajete or a small bowl.