SALSA VERDE DE MOLCAJETE– Rustic, Roasted + Full of Kick

Salsa Verde with Chiltepin

Salsa Verde de Molcajete – Fire-Roasted, Bold & Made by Hand

Introduction

Of course you can make this in a blender. Just like you can drive an automatic. It’ll get you to the same place—but will it feel the same? Probably not.

If you’ve ever used a molcajete—the ancient grinding tool made from volcanic rock—you know the difference. This salsa is about slowing down and embracing the process. Using a molcajete and tejolote connects you to centuries of technique, and the result is a rustic, smoky salsa that punches with bright acidity and deep chile flavor.

💥 Warning: this one has heat. Tesla drivers, proceed with caution.

Why This Salsa Works

✔ Timeless Technique → The molcajete gives it that rustic, distinct texture and character.
✔ Charred & Roasted → Every element is blackened to develop smoky, deep flavors.
✔ Bright + Spicy → Tomatillo tang + serrano fire + chiltepín kick.
✔ Table-Ready or Taco-Topping → Serve with chips or spoon it over tacos de pollo or chilaquiles.

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Ingredients

Salsa Verde de Molcajete (Yields: 1 Pint)

• 558g tomatillos, whole (1 ¼ lb / ~12 tomatillos)

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

• 30g serrano chiles, whole (3–4 serranos)

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

• 8g Diamond Crystal kosher salt (1 ½ tsp)

• 1g toasted chiltepín chile powder (¼ tsp, optional)

Instructions

1️⃣ Char Everything

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

• Place tomatillos in the center, onions nearby, and chiles + garlic on the edges.

• Roast until blackened and tender. Use your instincts:

  • Tomatillos: 20–25 min

  • Onion: 20 min

  • Chiles & Garlic: 12–15 min

• Let everything cool slightly before proceeding.

2️⃣ Mash It in the Molcajete

• Rinse your molcajete under cool water.

• Add garlic + a pinch of salt and a splash of water. Mash into a paste.

• Add serrano chiles and mash until smooth.

• Add roasted tomatillos and mash until your desired consistency is reached.

• Season with salt and toasted chiltepín powder to taste.

Jonathan seasoning his salsa with salt.

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Tips & Tricks

🔥 Want to make this salsa just right? I use this molcajete from Masienda. Heavy, hand-carved, and perfect for getting that authentic grind.
🔥 No molcajete? A blender works fine—just pulse gently to keep texture.
🔥 Don’t have a comal? You can use a cast iron skillet or broil in the oven — but if you want the real deal, here is a great comal that is heavy-duty and heats like a dream.
🔥 Add water slowly as you mash to keep the right consistency.
🔥 More kick → Toasted chiltepín powder adds a peppery fire or add more Serrano.
🔥 Optional Seasoning → Chicken bouillon can add umami but not necessary..
🔥 Serve it right → Amazing with chips, tacos, or spooned over eggs.

How to Use Salsa Verde de Molcajete

🌮 Tacos → Try it on tacos de pollo or carnitas.
🍳 Breakfast Game-Changer → Spoon it over chilaquiles or huevos.
🫓 Table Salsa Vibes → Classic pairing with chips, cold beer, and friends.

Make It & Show Me!

If you’re out here grinding salsas by hand—respect. Tag me on Instagram @goatboyintl and show me your molcajete moves. Let’s see that texture 🖤