Molcajete Roasted Tomato Salsa

A molcajete is the traditional Mexican version of the mortar and pestle, used to grid foods. I like to use my molcajete to make salsa. Here’s my favorite recipe for fresh salsa:

Molcajete Roasted Tomato Salsa

Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Appetizer
Servings 1.5 cups


  • 1 molcajete or mortar and pestle


  • 1 1/2 pounds heirloom tomatoes (or fresh garden tomatoes), cored and cut into fourths
  • 3 garlic cloves, peeled
  • 1/4 cup chopped onion
  • 1 tablespoon lime juice
  • 1/4 cup roughly chopped cilantro
  • 1 small jalapeno pepper, sliced thinly, seeds and membrane removed
  • 1/4 teaspoon salt
  • 1/2 teaspoon sugar
  • Tostitos Cantina Thin and Crispy Tortilla Chips or Hint of Lime Tortilla Chips


  • Place tomato pieces on baking sheet lined with parchment paper, cut side down.
  • Place garlic cloves next to tomatoes on baking sheet.
  • Broil tomatoes and garlic in oven until tomatoes are charred (approximately 5 – 8 minutes). Remove garlic cloves when they begin to turn light brown.
  • Remove tomatoes from oven and allow to cool.
  • Chop tomatoes into small pieces and place in molcajete.
  • Chop garlic and add it to the molcajete. Use pestle to grind garlic and tomatoes.
  • Add onion, lime juice, cilantro and jalapeno pepper to molcajete. Grind with pestle.
  • Add sugar and salt to tomatoes and grind with pestle to combine all ingredients.
  • Cover with plastic wrap and refrigerate until ready to serve. Serve with tortilla chips for dipping.

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