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Nourish your salsa obsession with fresh salsa molcajete

Fresh salsa molcajete in blue bowl with tortilla chips on side

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Nourish your salsa obsession with fresh salsa molcajete – easy grilled tomato salsa with garlic and jalapeno that keeps you off the jarred stuff for good.


  • 6 medium tomatoes (or tomatillos)
  • 1 jalapeno (more if you want it hotter)
  • 1-2 cloves garlic, with skin peeled off
  • 1/2 tsp. sea salt (optional or to taste)


  1. Pre-heat the oven to 400 degrees F. (200 degrees C.)
  2. Line a baking tray with parchment paper or an easy-to-clean baking mat. Place the tomatoes, jalapeno and garlic on the tray and roast the veggies for about 20 minutes until the tomatoes soften and the skins start to brown.
  3. Transfer the tomatoes, jalapeno, and garlic to a bowl (use the parchment paper to slide them into the bowl) and cover the bowl with plastic wrap. Allow them to cool for about 15 minutes or until you can easily handle them.
  4. Lay peel the tomatoes and jalapenos. Peel the tomatoes and remove the hard core and end. Remove the seeds from the jalapenos if desired.
  5. Place the garlic and salt (if using) into the mortar and mash it using the pestle. Add the jalapenos and repeat the process. Add the tomatoes and blend everything until you have the desired consistency. (note: you can also use a food processor. Start with the garlic first and give it a few turns, then add the jalapeno and tomatoes).
  6. Taste the salsa and add more salt if desired.
  7. To store, put the salsa in an airtight container and keep it in the fridge for a week.
  8. Makes about 1 1/2  - 2 cups depending on the size of the tomatoes.


  • You have the option of leaving the toasted skins of the tomatoes or jalapenos for added color and flavor; however, people can find them hard to digest.
  • You can add flavor variations such as a pinch of cumin or even fresh cilantro if desired. The cilantro doesn’t keep as well in the fridge, so be sure to eat your salsa within 2 days if you add it.