# Salsa Roja de Molcajete and Salsa Verde de Molcajete

Two iconic salsas, a red and a green, prepared in the old school way using a molcajete, both roasted and mashed by hand for a spicy, punchy, and textured result.

- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 lb tomatillos
- 2 serranos
- 0.25 white onion
- 5 garlic cloves
- 3 Roma tomatoes, medium to large
- 0.25 white onion
- 6 garlic cloves
- 1 serrano
- chile de arbol
- salt
- chile bean powder

## Instructions

1. Preheat the broiler to high for the salsa roja ingredients.
2. Start the comal on medium to high heat for the salsa verde ingredients.
3. Break up the onion for the salsa verde on the comal as it is more fibrous and requires more cooking time.
4. Place tomatillos in the center of the comal for direct heat, and chilies and garlic around the edge for even cooking.
5. Cook the salsa verde ingredients until blackened and tender, ensuring all sugars develop.
6. Work dried chilies for the salsa roja on the comal (or cast iron skillet) over medium heat until aromatic and lightly toasted to a tobacco color, turning them as they cook to prevent burning.
7. Pour hot water over the toasted dried chilies to cover them and let them steep until tender.
8. Rotate ingredients on the comal and in the broiler to ensure even charring and tenderness.
9. Remove cooked salsa verde ingredients from the comal and place them in a bowl to cool and steam.
10. Remove broiled garlic once tender and place it in a bowl with the jalapeno.
11. Continue broiling tomatoes and onions until slightly charred and tender.
12. Once all ingredients are cooked, shut off the comal and let the ingredients rest.
13. Peel all the roasted garlic.
14. Add a small amount of water to the molcajete to prep it and fill holes in the rock.
15. Add salt to the molcajete, which acts as both a seasoning and an abrasive.
16. Grind the garlic and chilies in the molcajete, working them into a smoothish paste.
17. Remove the stems from the soaked dried chilies and add them to the molcajete, continuing to grind in stages.
18. Add the tomatillos to the molcajete and mash them slowly to avoid popping.
19. Continue mashing until the salsa reaches desired rustic texture.
20. Taste the salsa and add chile bean powder for more kick if desired.

## Equipment

- molcajete
- comal
- broiler
- blender (optional)
- cast iron skillet (optional)
- bowl
- tweezers
- gloves
- scissors

## Tips

- If using a blender, blend at low speed for less air incorporation and a rustic texture.
- Cook ingredients until blackened and tender, developing natural sugars.
- When roasting dried chilies on a comal or cast iron skillet, toast them until aromatic and slightly tobacco-colored, but do not burn them.
- Soak toasted dried chilies in hot water to tenderize them before grinding.
- Be an active cook, using instincts to prevent burning and ensure even cooking.
- Place cooked ingredients in a bowl to cool and steam, making them easier to work with.
- Peel garlic after roasting; it should be tender but still have a slight bite.
- Use chili soaking water to grind salsa if it's not too bitter.
- Use water as a liaison in the molcajete to help grind ingredients smoothly and prep the stone.
- Add salt not only for seasoning but also as an abrasive to aid grinding.
- Grind ingredients in stages for a smoother texture, especially fibrous ones like onion.
- Take your time mashing ingredients in the molcajete to avoid splashes.
- Don't fall asleep while cooking, especially with direct heat methods; active monitoring is crucial.

## Source

- Original video: https://youtu.be/EkXTOJSjKGE?si=mNjC0840RsHqwrs5
- Recipe page: https://www.cliprecipe.com/recipe/bcc306de-949a-4018-b17a-4448d99afd25
- Extracted: 2026-02-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt