Salsa de Molcajete

From Chiles & Chocolate

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This easy peasy salsa is great with corn chips, on top of eggs or chicken tacos.

  • 3 Serrano chiles, stems removed
  • 2 ripe tomatoes
  • 2 cloves garlic
  • 1 teaspoon coarse salt Freshly ground black pepper, to taste


  • On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding. Serve in the molcajete or a small bowl.

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