Last Updated on August 6, 2025 by Casia Valdés
A rustic, fiery Mexican salsa made from charred vegetables and crushed by hand in a molcajete—or blender if you don’t have one. Smoky, spicy, and packed with bold flavor.
My grandmother insisted true salsa must begin with freshly roasted tomatoes and chiles. Grinding everything together in her molcajete turned cooking into a ritual—a full sensory experience. This salsa carries that same smoky depth and vibrant heat.
Table of Contents
Why You’ll Love This Salsa
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Deep, smoky flavor from charred tomatoes, garlic, and chiles
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Customizable spice level with serrano, manzano, and jalapeño
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Rustic texture when made traditionally—or smoother using a blender
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Always fresh ingredients—no cans, no preservatives
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Extremely versatile: use with tacos, chips, grilled meats, or eggs
Ingredients (Serves 6)
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4 medium tomatoes, quartered
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7 serrano chiles
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1 chile manzano for extra heat
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3 jalapeños for milder warmth
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3 garlic cloves
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⅛ large yellow onion
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Kosher salt, to taste
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Water (optional, a couple tablespoons to loosen texture)
Equipment Needed
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Molcajete (traditional) or blender/food processor
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Broiler, grill, or pan for roasting
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Knife and cutting board
Instructions
1. Roast the Vegetables
Char tomatoes, chiles, garlic, onion, and jalapeños over high heat—broiler, gas flame, or hot cast iron—until tender and blackened in spots. Be gentle with the garlic to avoid bitterness.
2. Grind in Molcajete or Blend
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In a molcajete: begin with garlic and onion, then add chiles and grind in circular motion; finish with tomatoes and salt to taste.
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In a blender: add all roasted veggies, pulse gradually until chunky. Add salt and blend to desired consistency, thinning with water if needed.
Tips for Success
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Adjust chili heat: remove seeds for milder salsa
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Avoid over-roasting garlic or it will taste burnt
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Grind in small batches if your molcajete is small
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Use fresh Hatch or Serrano chiles for maximum flavor
How to Serve
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As a dip for tortilla chips
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A topping for tacos, grilled meats, eggs, or tostadas
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As a zesty sauce or marinade for steak, chicken, or roasted veggies
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Swirled into sour cream or crema for a mellow version
Storage & Reheating
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Keep in an airtight container in the refrigerator for up to 1 week
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Freeze in small batches (e.g. ice cube tray) for extended use
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Bring to room temperature and stir before serving to re-emulsify oils
Common Questions
Do I need a molcajete?
No—a blender works well too. The texture is smoother, but flavor remains authentic.
How spicy is it?
That depends on chile variety and whether seeds are included. Serrano and manzano chiles can be quite hot.
Can I roast ahead of time?
Absolutely—roast the veggies hours in advance and grind when you’re ready to assemble the salsa.
Should it be chunky or smooth?
Traditionally chunky for rustic texture. Blend longer for a smoother consistency if desired.
Final Thoughts
Making Salsa de Molcajete Picosa is more than cooking—it’s about honoring tradition. You get bold smoke from roasted veggies, fiery heat from fresh chiles, and a texture that carries character in every bite. Whether spooned over tacos or served with chips, it brings fiery authenticity to your table.
Once you taste salsa made this way, there’s no going back to store-bought. This is salsa born of fire, patience, and passion—and every batch is a celebration of bold Mexican flavor.
Salsa De Molcajete Picosa
Ingredients
Method
- Char tomatoes, chiles, garlic, onion, and jalapeños over high heat—broiler, gas flame, or hot cast iron—until tender and blackened in spots. Be gentle with the garlic to avoid bitterness.
- In a molcajete: begin with garlic and onion, then add chiles and grind in circular motion; finish with tomatoes and salt to taste.
- In a blender: add all roasted veggies, pulse gradually until chunky. Add salt and blend to desired consistency, thinning with water if needed.
