Roasted Tomato Salsa

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Traditional recipe for a molcajete or mortar and pestle



½ lb ripe tomatoes (about 2)

 1 tsp. salt

½ tsp whole pepper

¼ tsp chile piquin, dried or fresh

1 clove garlic, peeled


Roast the tomatoes on a heated griddle until the skin blisters and blackens in patches. Remove from them from the griddle, allow them to cool, and peel the skin of with your fingers. Cut the tomatoes in half, squeeze out the seeds, chop into quarters, and set aside.

Using a molcajete, grind the salt together with the whole pepper, chile piquin and garlic. When they are a fine paste, add the tomatoes and crush until no large chunks remain. Serve immediately.


If sauce is too watery for your taste, simply pour into an small skillet, and simmer for about 10 minutes over medium heat to reduce and thicken.