Oaxacan Molcajete Salsa


2 very ripe medium-sized Tomatoes or 3 very ripe Roma Tomatoes

½ Onion, peeled and sliced ¼” thick

3 Cloves, garlic still in the paper-like covering

½ Serrano Chile, destemmed and deseeded

1 large Poblano (Pasilla) Chile

1 TBSP, raw Pepitas

1 tsp. Toasted Sesame Seeds

1 tsp. each:

milled Guajillo Chiles

milled Ancho Chiles

milled Cascabel Chiles

¼ tsp. milled Chipotle Chiles



  • In an air fryer or top shelf of your oven, roast the Tomatoes, Onion, Garlic, Serrano Chile, and Poblano Chile. In my air fryer, this took about 15 minutes at 450 degrees, turning the vegetables over once.  Pull the Garlic when soft and remove the paper-like covering.  Remove any other veggies if their skin is peeling and charred.  Set aside to cool.  Slice the onion to a ¼” dice.  It should be fairly soft.
  • Add the ingredients in a molcajete in the following order. If you don’t have a molcajete, you could use an immersion blender, food processor, or blender, but be careful not to over-blend.  The salsa should have some lumps in it.
    1. Pepitas and Sesame Seeds – try to break down into a chunky flour.
    2. Garlic Cloves – mash into a paste with the seeds.
    3. Dried Chiles – mix well.
    4. Poblano and Serrano Chiles – should break up the chiles and blend well with other ingredients, and have a lumpy, salsa-like consistency.
    5. Tomatoes, one at a time (you can also use tomatillos), until tomatoes are broken up, and in general the salsa has a pleasing, salsa-like consistency.
    6. Onions – just to mix in; they should be just the right size, having been diced.



Watch Nick make this on our YouTube channel:  http://www.youtube@localspicery

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