Salsa de Molcajete Picosa

Salsa de Molcajete Picosa

Ingredients

• 3–4 chiles serranos (or jalapeños if you want milder)

• 2 ripe Roma tomatoes

• 1 small garlic clove, peeled

• 1–2 tbsp white onion, finely chopped

• Salt, to taste

• Optional but very traditional:

  • A small handful of cilantro

  • A squeeze of lime

  • A pinch of charred dried chile (like árbol) for extra heat

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Instructions

1. Roast the veggies

   • Roast tomatoes and chiles on a comal, cast-iron pan, or open flame until blistered and lightly charred on all sides.

   • Let them cool slightly.

2. Start with garlic + salt

   • In the molcajete, grind the garlic with a good pinch of salt until it forms a smooth paste.
     (This step matters—salt helps break it down.)

3. Add chiles

   • Add the roasted chiles and grind until mostly smooth, still a little rustic.

4. Add tomatoes

   • Add one tomato at a time, grinding gently.

   • Don’t over-grind—you want texture, not tomato soup.

5. Finish it

   • Mix in onion, cilantro (if using), and adjust salt.

   • Add lime only if you like a little brightness (not traditional everywhere, but delicious).

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Pro Tips

• 🔥 Extra spicy: leave the serrano seeds in or add a chile de árbol.

• 🧄 Deeper flavor: lightly roast the garlic first.

• 🥩 This salsa is made for carne asada, tacos, eggs, quesadillas, or just tortillas and vibes.

If you want, I can give you:

• a super spicy taquería version

• a smoky tomatillo molcajete salsa

• or a no-molcajete workaround that still slaps

Just say the word 😏🌶️