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You are here: Home » Recipes » Salsas

Salsa Molcajeteada

Published: Sep 29, 2014 · Updated: Aug 12, 2018 by Mely Martínez

JUMP TO RECIPE

Salsa Molcajeteada means that the salsa is prepared and (most of the times) served in the Molcajete (Lava rock Mortar). The tomatoes and peppers, as well as some other of the salsa’s ingredients, will be ground in the Molcajete. Some people like to roast the ingredients before using them in the salsa, while others like to boil them.

Personally, I prefer to roast the peppers, tomatoes, and garlic when making this salsa. The pepper used in this recipe is a small pepper, from a variety that changes slightly from region to region, and is known by several names across the country.

Salsa Molcajeteada with Bird Peppers

Salsa Molcajeteada with Bird Peppers | enjoy this traditional recipe with a step by step photo tutorial.

I know it as “Chile de Monte”, which means “field pepper”. It grows in the northern parts of Mexico, but similar peppers grow in the central and southern parts of the country, such as the Amashito, Piquin, Chiltepin, and Petin peppers.

Although it is a small plant (around half a meter tall), it can grow peppers all year-round when in a good environment. This pepper is considered to be hotter than jalapeño peppers and is usually eaten raw, although it can also be found in the pickled form.

This salsa goes great with almost anything, from fried fish to grilled meats, roasted chicken, and tacos.

Salsa Molcajeteada with Bird Peppers

JUMP TO FULL INSTRUCTIONS

Salsa Molcajeteada with Bird Peppers | Ingredients

INSTRUCTIONS:

Nota: The picture with the red jalapeno peppers and the bird peppers is only for size comparison, I did not use jalapenos in this recipe, but you can use serrano peppers or jalapenos peppers if you want to.

Salsa Molcajeteada with Bird Peppers | Instructions step by step
  • Roast the tomatoes and garlic clove over medium heat on a griddle, turning or flipping to have an even roast and until tomatoes are slightly soft. You will have to remove the garlic early since it roasts quickly. We are not roasting the peppers in this recipe, but if you are using other peppers, like serranos or jalapenos it is common to roast them as well. (Please check the ingredients list below)
  • While you are roasting the tomatoes and the garlic, place your bird peppers in the mortar and gently grind them using the mortar stone until they are well ground.
  • Peel the roasted garlic and grind in the mortar with the peppers. Once tomatoes are roasted and soft, grind them on the mortar one by one.
Salsa Molcajeteada with Bird Peppers | Mexican Recipes
  • You can use a spoon to mix all the salsa ingredients together. Season with salt. If the salsa seems too thick for your personal taste, add a couple of tablespoons of water. Just before serving, stir in the chopped onion and cilantro.

Enjoy!

Buen Provecho!
Mely,

More recipes:
Creamy Jalapeño Salsa
Xnipec Salsa

📖 Recipe

Salsa Molcajeteada with Bird Peppers

Mely Martínez
Salsa Molcajeteada means that the salsa is prepared and (most of the times) served in the Molcajete (Lava rock Mortar). The tomatoes and peppers, as well as some other of the salsa’s ingredients, will be ground in the Molcajete. I hope you enjoy this delicious recipe.
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Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
0 minutes mins
Total Time 15 minutes mins
Course Salsas
Cuisine Mexican
Servings 24 Tablespoons ( 1-½ cup)
Calories 4 kcal

Ingredients
  

  • 2 to tomatoes medium size
  • 1 garlic clove
  • 12 bird peppers (fresh Piquin)
  • ¼ cup chopped cilantro or ½ teaspoon of dried oregano
  • ⅓ cup white onion finely chopped
  • salt to taste

Instructions
 

  • Roast the tomatoes and garlic clove over medium heat on a griddle, turning or flipping to have an even roast and until tomatoes are slightly soft. You will have to remove the garlic early since it roasts quickly. We are not roasting the peppers in this recipe, but if you are using other peppers, like serranos or jalapenos it is common to roast them as well.
  • While you are roasting the tomatoes and the garlic, place your bird peppers in the mortar and gently grind them using the mortar stone until they are well ground.
  • Peel the roasted garlic and grind in the mortar with the peppers. Once tomatoes are roasted and soft, grind them on the mortar one by one.
  • You can use a spoon to mix all the salsa ingredients together. Season with salt. If the salsa seems too thick for your personal taste, add a couple of tablespoons of water. Just before serving, stir in the chopped onion and cilantro.

Nutrition

Serving: 1Tbsp.Calories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 11mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 163IUVitamin C: 2mgCalcium: 2mgIron: 1mg
Tried this recipe?Let us know how it was!

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  1. Nammi

    September 30, 2014 at 3:39 am

    these birds peppers must be pretty hot!!

    Reply
  2. Velva

    September 30, 2014 at 1:29 am

    This is divine and oh so very fresh. Thanks for sharing.

    Velva

    Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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