Salsa Roja de Molcajete – Red Salsa Made in Mortar & Pestle


  • 4 plum tomatoes, roasted
  • 13 jalapeno/serrano chile peppers, roasted
  • 1 garlic clove, roasted
  • 1/4 onion, fresh minced
  • salt to taste
  • Optional:
  • oregano


  1. Remove stems and seeds from chile peppers. Roast plum tomatoes and garlic on medium heat on cast iron skillet, in oven or in toaster oven until skin is charred and split and tomato is soft, about 30-40 minutes, turning occasionally to roast all sides. Remove peel from tomatoes, if desired. Add first three ingredients to blender or food processor and puree until smooth. Stir in mixed onion. Add salt and oregano to taste.