SALSA ROJA DE MOLCAJETE – Rustic, Roasted + Full of Depth

Salsa Roja de Molcajete – Deep, Rustic & Flame-Roasted

Introduction

This one hits different.

There’s something incredibly honest about salsa made in a molcajete. It’s raw in the best way — flame-roasted ingredients, crushed by hand, no blender in sight. No air whipped in, no shortcuts. Just pure flavor, concentrated and layered with character.

This salsa blends the richness of dried chiles with the brightness of fresh ones. Smoky arbols, fiery serranos, and tomatoes blackened over a flame. Each step feels personal, like you’re building something ancient.

Bonus: Making this in a molcajete isn’t just a flex — it actually makes the flavor better.

Why This Salsa Works

✔ Two chile profiles → Smoky arbols + fresh serranos = depth + brightness
✔ Texture with soul → The molcajete gives it grit and balance
✔ Layered heat → You control the spice based on how you mash
✔ Totally customizable → Add more chiles, adjust salt, use it your way

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Ingredients

Salsa Roja de Molcajete (Yields: 1 Pint)

• 550g Roma tomatoes, whole (1¼ lbs / ~5–6 medium tomatoes)

• 45g white onion, large chunks (⅓ large onion)

• 27g garlic, whole still in paper (6–7 cloves)

• 20g serrano chile, whole (2–3 chiles)

• 2.2g arbol chile (2–3 dried chiles)

• 8g Diamond Crystal kosher salt (1½ tsp)

• 2g chicken bouillon (½ tsp)

Instructions

1️⃣ Char the Ingredients

• Heat a comal or cast iron skillet over medium-high heat.

• Place tomatoes in the center, then onions, garlic, and finally chiles on the outer edge.

• Toast the arbol chiles for just a few seconds until fragrant — don’t burn them.

• Transfer toasted arbol chiles to a bowl and cover with boiling water. Let steep 20 minutes until soft.

• Cook remaining ingredients until blackened and tender, flipping as needed. Set aside separately.

2️⃣ Build the Salsa in the Molcajete

• Rinse your molcajete with cool water.

• Add garlic, a pinch of salt, and some chile steeping water (if not bitter). Mash until smooth.

• Add the rehydrated arbols and fresh serranos. Mash until smooth, adding water as needed.

• Add onions and mash until mostly smooth.

• Add tomatoes and mash to your desired consistency.

• Season with salt and bouillon to taste.

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Tips & Tricks

🔥 The molcajete concentrates flavor like nothing else. I use this molcajete from Masienda — it’s the real deal. Heavy, hand-carved, and perfect for getting that authentic grind.
🔥 Don’t have a comal? You can use a cast iron skillet — but if you want the real deal, here is a great comal that is heavy-duty and heats like a dream
🔥 Don’t burn your arbols! Just a quick toast is all they need.
🔥 Want it spicier? Add more serrano or arbol chiles — your call.
🔥 The dry-to-fresh chile ratio is flexible. You can even swap arbols for moritas or chipotles for a smokier kick.
🔥 Molcajete too rough on your wrist? Start with chiles in a blender and finish the rest by hand.

How to Use Salsa Roja de Molcajete

🌮 Over tacos — carne asada, suadero, al pastor
🍳 With eggs — Huevos rancheros or on top of scrambled eggs
🫘 With beans + rice — Simple sides, leveled up
🥄 Or just grab chips and go in

Make It & Tag Me

Try this recipe and show me how you’re rocking the molcajete! Tag me on IG @goatboyintl — I love seeing how you bring these salsas to life. 💥🌶