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Salsa De Molcajete Picosa

Make authentic Mexican Salsa De Molcajete Picosa with roasted chiles and tomatoes. Fiery, rustic, and perfect for any season.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3
Course: Dip, Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 4 ripe tomatoes
  • 7 serrano chiles adjust to taste
  • 1 chile manzano
  • 3 jalapeños
  • 3 garlic cloves
  • 1/8 piece of yellow onion
  • Kosher salt to taste
Tip: You can adjust the heat level by using fewer chilies or substituting with milder options like poblano.

Method
 

Step 1: Char Your Ingredients
  1. 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
  1. 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
  1. Add the serranos, jalapeños, and chile manzano gradually. Grind them thoroughly until fully incorporated into the paste.
Step 4: Add Tomatoes
  1. 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
  1. Stir in kosher salt to taste and let the salsa rest for a few minutes to allow the flavors to blend.