This Moldjete sauce is bold, smoky and full of authentic Mexican flavors. Made by charred tomatoes, onions, garlic and peppers in a traditional Molcajete, it has a rich and deep taste and a large consistency that is better than any sauce purchased in the shop.
It seems that every Mexican family has its own version of Moltcojete Salsa. This deeply tasty and rustic sauce is made with the most elementary Mexican ingredients – tomatoes, onion, garlic, peppers and salt – but the flavor is far from simple.
The secret? Roast the vegetables until they are charred and then grinding them by hand in a Molcajete, a traditional Mexican mortar and pestle.
Molcajeto does something magical: it combines flavors in a way that a food processor cannot replicate. The consistency is slightly large, the taste is smoked and bold, and it is the type of sauce that you want to put on everything (just like my Macha sauce and the roasted tomato sauce).
Because you will love this recipe
- Go with everything! Tortilla Chips, Chilaquiles, Migas, Tacos, Quesadillas – This sauce makes everything better.
- Incredibly rich flavor. The roasted and the traditional grinding process highlight a depth of flavor that is impossible to obtain with a blender.
- So easy to make. Only 5 ingredients and 15 minutes are between you and the best homemade sauce.
What is a Moltcojete?
A Moltcojete is a traditional Mexican mortar and pastello based on volcanic rock, perfect for grinding sauces, guacamole and spices. Its rough surface creates a rich and rustic consistency that a blender cannot match.
Before using one for the first time, it must be “healed” or seasoned by grinding dry rice on the surface to remove any free volcanic rock. Once seasoned, it lasts a life, absorbing the flavors and improving with all use.
Ingredients you need
- Rome Tomatoes: The base of the sauce that adds a natural sweetness and a depth of flavor. If you want to mitigate the fire, you can add an extra tomato.
- White onion: He adds a little sharpness that moves and becomes sweeter when charred. You could also use the yellow onion if you are in a pinch.
- Jalapeño: It gives the sauce its signing heat. For a milder sauce, remove the seeds or exchange for a milder pepper.
- Garlic cloves: Roasted in the peel for a sweet and slightly sweet garlic flavor.
- Kosher salt: It brings out all the flavors and helps to grind the ingredients without problems. Season with your heart.
This is an overview of the ingredients that I used and why. For the complete recipe, consult the recipe card below.
Suggestions and recipe notes
- Start with garlic. The grinding garlic and salt first creates a pasta that helps to break down the rest of the ingredients.
- How to adjust the spice level. If your Jalapeño is super spicy, you can break down the fire by crushing an additional roast tomato or adding pieces of avocado (as in my Mexican sauce). If it is not spicy enough, add a dry roasted pepper or a chilli de ábol pepper.
- Do not peel the charred skin. Some recipes say to remove it from peppers and tomatoes, but it is there that it is all the smoky goodness.
- Don’t you have a Moltcojete? You can crush this sauce in a large bowl using a fork, a hand -domestic pottery or even the bottom of a cup for a similar consistency. You could also button in a blender or a food processor until you reach the desired consistency.
- Adjust the plot. You can make this sauce large or smooth depending on what you prefer. Macing approximately the ingredients for a large or heavily grinding sauce until it is a more fluid consistency, or everywhere in the middle.
- Add a little freshness. Mix a little chopped coriander at the end together with a fresh lime juice spritz for a little brightness.
Warehouse
The Molcajete sauce can be stored in an airtight container in the refrigerator for a maximum of 4 days.
You can eat it cold or hot. If you want to warm it up, I recommend you heating it in an average saucepan.
Did you make this Moltcojete sauce? Make sure to leave an evaluation and a comment below! I love hearing your experience and also helps others.
Prevent the screen from becoming dark
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Heat a Comal or cast iron pan over high heat. Add the tomatoes, the onion segment, the jalapeño and the garlic and dry roasted, launching every 30 seconds, until softened and charred on all sides. Transfer to a cutting board.
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Treat the onion approximately and cut the tomatoes in half.
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Peel the paper from the garlic and add it to Molcajete together with a small pinch of salt. Grind it in the bowl of the Moltcojete until it turns into a thick pasta.
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Add the Jalapeño and grind it to the desired consistency. Make the same with the onion and tomatoes.
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Season the sauce with salt to taste and serve.
- Here is my favorite Moltcojete di MasiendaAnd here’s a quick video I recorded How to season a Moltcojete.
- How to adjust the spice level. If your Jalapeño is super spicy, you can break down the fire by crushing an additional roast tomato or adding pieces of avocado (as in my Mexican sauce). If it is not spicy enough, add a dry roasted pepper or a chilli de ábol pepper.
- Do not peel the charred skin. Many recipes require you to disconnect the skin charred by vegetables, but this is what gives this Molcajete sauce its rich and smoky flavor.
- Don’t you have a Moltcojete? You can crush this sauce in a large bowl using a fork, a hand -domestic pottery or even the bottom of a cup for a similar consistency. You could also button in a blender or a food processor until you reach the desired consistency.
Service: 1service | Calories: 15Kcal | Carbohydrates: 3G | Protein: 1G | Fat: 0.1G | Saturated fat: 0.02G | Polynsaturo fat: 0.05G | Monolysatuine fat: 0.01G | Sodium: 3mg | Potassium: 139mg | Fiber: 1G | Sugar: 2G | Vitamin A: 425Iu | Vitamin C: 12mg | Soccer: 10mg | Iron: 0.2mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Photography by Ashley McLaughlin.
