Salsa de Molcajete

  • Yield 1 1/2 cups

The name of this salsa is derived from the fact that it is traditionally made by grinding the ingredients in a molcajete, or mortar, for a chunky consistency. For entertaining, serving the salsa in a molcajete makes a nice and festive presentation.


2 vine-ripened tomatoes
1/2 large onion, coarsely chopped
2 cloves garlic
2 poblano chiles, roasted, peeled and seeded
1 teaspoon cumin
1 teaspoon salt, or to taste
Juice of 1 Mexican lime or Key lime


  1. Preheat the broiler.
  2. Cut the tomatoes into quarters and arrange on a baking sheet.
  3. Broil on the top oven rack for 10 to 15 minutes or until blackened, turning occasionally.
  4. Drain in a colander.
  5. Cook the onion and garlic in a skillet over medium-high heat for 15 minutes or until blackened, stirring frequently.
  6. Combine the tomatoes, onion mixture, poblano chiles, cumin, salt and lime juice in a blender and process to the desired consistency.
  7. Taste and adjust the seasonings. Serve warm or chilled with tortilla chips.

Recipe reprinted with permission from The Junior League of Phoenix, Inc., Pomegranates & Prickly Pears (The Junior League of Phoenix, Inc., 2005)



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