Are you ready to enjoy a homemade salsa that is every bit as spicy and delicious as it is chunky and smoky? Some people like smooth, pureed salsa, while others prefer the chunky salsas that you make in a molcajete. Is the salsa imperfect? Yes, but it’s also perfectly chunky, smoky, and full of flavor. Not everything that you make has to look like a work of art. Sometimes, foods or dishes that don’t satisfy everyone’s aesthetic appeal taste the best! That’s how we feel about this salsa.
A molcajete, in case you are unaware, is the Spanish word for mortar and pestle. The name comes from the Aztec words that translate to “seasoning” and “bowl.” A traditional molcajete varies slightly from your average mortar and pestle, though. It is made from volcanic rock and the hard, rough surface makes it easier to grind spices or mash different ingredients, for example, the pan-roasted ingredients for this salsa. Just make sure that you don’t add all of the ingredients to the molcajete at once. Start by mashing the onion and garlic, then follow that with the jalapeño.
Once you have a smooth paste of onion, garlic, and jalapeño, you can add the tomatoes, one or two at a time. Don’t overcrowd the molcajete, or you’ll have tomato juices flying all over the place. Add your chopped cilantro, cumin, sea salt, and black pepper and mix to combine. Serve with some sturdy chips that can support the weight of this homemade chunky salsa. It’s got a little kick, but not so much so that it overpowers the rest of the ingredients. If you like a spicier salsa, add two jalapeños!
- Prep Time:10m
- Cook Time:15m
- Total Time:25m
- Serves: 6 servings
- Category: Dips & Spreads, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 red onion, roughly chopped
- 4 Roma tomatoes
- 1 jalapeño, stem removed
- 3 cloves garlic, peeled
- 2 limes, juiced
- pinch of sea salt
- pinch of black pepper
- 1/4 tsp. cumin
- 1 c cilantro, chopped
- tortilla chips (for serving)
Instructions
- Add the onion, tomatoes, jalapeño, and garlic cloves to a dry pan over medium-high heat. You don\'t need oil, but you can add it later if ingredients start sticking to the pan.
- Stir the ingredients every couple minutes until they are fully charred on all sides. This should take about 10-15 minutes.
- Add the onion and garlic to your molcajete and mash until you achieve a smooth paste. Add the jalapeño and continue to mash.
- One by one, add the tomatoes and mash until nice and chunky. Then continue to add the rest of the ingredients (except the chips) and mix to combine. Taste and adjust seasonings if necessary.
- Serve with chips and enjoy.
