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Salsa Molcajeteada with Bird Peppers

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.
Course Salsas
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings 24 Tablespoons ( 1-½ cup)
Calories 4kcal


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


  • 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.


Serving: 1Tbsp. | Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 1mg