Last Updated on July 28, 2025 by Casia Valdés
If there’s one thing I remember vividly from summers at my abuela’s home in Michoacán, it’s the rhythmic sound of the molcajete grinding away in the early afternoon. The scent of charred chilies and tomatoes drifting through the air was a sure sign that something special was in the works. That “something” was usually a bold and spicy salsa—Salsa De Molcajete Picosa, to be precise.
This isn’t your average salsa. It’s smoky, spicy, deeply flavored, and made using ancient techniques that date back centuries in Mexican kitchens. What sets this salsa apart is not just its ingredients, but the method: it’s ground by hand using a molcajete, the traditional volcanic stone mortar and pestle used in Mexican cooking.
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Why You’ll Love This Salsa De Molcajete Picosa
This salsa is the definition of rustic simplicity. Unlike blender-made salsas, which can feel too smooth or over-processed, molcajete salsa is chunkier, more textured, and packed with complex roasted flavor. Whether you’re serving tacos, grilled meats, eggs, or even just a bowl of tortilla chips, Salsa De Molcajete Picosa brings heat and heart to your table.
Ingredients for Salsa De Molcajete Picosa
To make this salsa for 3 servings, you’ll need the following ingredients:
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4 ripe tomatoes
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7 serrano chiles (adjust to taste)
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1 chile manzano
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3 jalapeños
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3 garlic cloves
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1/8 piece of yellow onion
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Kosher salt, to taste
Tip: You can adjust the heat level by using fewer chilies or substituting with milder options like poblano.
How to Make Salsa De Molcajete Picosa
Step 1: Char Your Ingredients
Roast all the vegetables over an open flame, grill, or in a dry skillet. You’re aiming for a deep char on the skin—blackened and blistered—but take care not to burn the garlic as it will turn bitter.
Step 2: Grind Garlic and Onion First
Add the garlic cloves and onion into your molcajete. Grind them into a paste. This slow process releases their essential oils and forms the flavorful base of the salsa.
Step 3: Add the Chiles
Add the serranos, jalapeños, and chile manzano gradually. Grind them thoroughly until fully incorporated into the paste.
Step 4: Add Tomatoes
Grind in the roasted tomatoes. You can keep the texture chunky or smooth depending on your preference. The tomatoes bring balance and body to the salsa.
Step 5: Season and Rest
Stir in kosher salt to taste and let the salsa rest for a few minutes to allow the flavors to blend.
Serving Suggestions
This salsa is the perfect match for:
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Grilled carne asada or pollo asado
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Breakfast tacos or burritos
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Chilaquiles or huevos rancheros
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Tortilla chips as a dip
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Roasted vegetables or grilled corn
Storage Tips
Store any leftover salsa in an airtight container in the refrigerator for up to 3 days. The flavor intensifies overnight. You can freeze it in small portions, though the texture is best enjoyed fresh.
Why Use a Molcajete?
A molcajete provides a coarse, rustic texture and a distinctive earthy flavor that a blender simply can’t replicate. This grinding method also helps preserve the integrity of each ingredient.
Investing in a quality volcanic stone molcajete is worthwhile—it’s durable, traditional, and a beautiful addition to any kitchen rooted in authentic Mexican cooking.
Final Thoughts
Whether you’re preparing for a summer BBQ or seeking a spicy companion for your winter comfort foods, Salsa De Molcajete Picosa delivers bold flavor with every bite. Ground by hand and made with care, this salsa is as much about heritage as it is about heat.
Salsa De Molcajete Picosa
Ingredients
Method
- Roast all the vegetables over an open flame, grill, or in a dry skillet. You're aiming for a deep char on the skin—blackened and blistered—but take care not to burn the garlic as it will turn bitter.
- Add the garlic cloves and onion into your molcajete. Grind them into a paste. This slow process releases their essential oils and forms the flavorful base of the salsa.
- Add the serranos, jalapeños, and chile manzano gradually. Grind them thoroughly until fully incorporated into the paste.
- Grind in the roasted tomatoes. You can keep the texture chunky or smooth depending on your preference. The tomatoes bring balance and body to the salsa.
- Stir in kosher salt to taste and let the salsa rest for a few minutes to allow the flavors to blend.
