Fire-roasted vegetables, charred citrus, and smoky depth crushed together in a traditional molcajete for one of the boldest homemade salsas you’ll ever make.
Smoked Molcajete Salsa
@yasmaniruizbello
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
15 minutes
Cook Time
35 minutes
Fire-roasted vegetables, charred citrus, and smoky depth crushed together in a traditional molcajete for one of the boldest homemade salsas you’ll ever make.
Ingredients
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5 Roma tomatoes
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3 tomatillos
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1 white onion
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2 jalapenos
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3 garlic cloves
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1 lime
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1 handful fresh cilantro
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Cilantro stems (optional for extra flavour)
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Salt to taste
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Black pepper to taste
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Maritime Madness Garden Herb Rub
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1 tbsp Maritime Madness Jalapeno Apple Hot Sauce
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Lumberjack Hickory Wood Chunks
Directions
Light up Charcoal. Add wood chunks
Char the tomatoes, tomatillos, onion, jalapenos, garlic, and lime directly over the fire until blistered and lightly blackened.
Remove from heat and let cool slightly.
In a molcajete, grind the garlic cloves with salt until smooth.
Add tomatoes and tomatillos first and crush to your preferred texture.
Add grilled onion and jalapenos and continue mixing.
Squeeze in the charred lime.
Fold in chopped cilantro and cilantro stems.
Season with salt and pepper, rub to taste.
Serve immediately with chips, tacos, grilled meats, or burritos.
Recipe Video
Recipe Note
Leave some char on the vegetables for maximum smoky flavour.
For more heat, keep the jalapeno seeds.
Make sure the molcajete is hot
A molcajete gives the salsa a rustic texture that a blender cannot replicate.
Best served fresh but can be refrigerated for 2–3 days.
