Homemade Salsa Molcajete Roja With Free Printable

"This salsa is my go-to for chips, tacos, quesadillas, and really anything else. It lasts a superlong time, and I like to make it every other week, so I always have some in the fridge."

- Rahanna Bisseret Martinez

We've got a real treat waiting for you in the kitchen. Have you ever made homemade salsa? Well, you haven't really lived until you've made Rahanna Bisseret Martinez's salsa molcajete roja and we're here to share it with you.

Get the details on how to make this delicious homemade salsa recipe below, as well as some awesome tool options.

Learn more about cooking with kids and molcajetes.

If you like this homemade salsa molcajete roja recipe, try refried beans, homemade tostadas, Mexican tomato sauce, jollof rice with beans, cinnamon roll pound cake, chicken stew from Bahia, Peruvian donuts, and Argentine pizza as well as kala and lomi salmon.

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Flavor Plus Us

This salsa molcajete roja recipe comes from Flavor + Us: Cooking for Everyone by Rahanna Bisseret Martinez.

Rahanna is a Top Chef Junior finalist and has worked in the some of the best kitchens around the world. In her debut cookbook, she's taking readers on a journey around the globe with more than 70 recipes that explore culture and cuisine, and will improve your skillsets with easy-to-understand tips and techniques.

Rahanna knows how to break things down in a way that is helpful for cooks with all levels of experience.

Flavor + Us is published by 4 Color Books, an imprint of Ten Speed Press and Penguin Random House, of which Bryant Terry is the founder/editor-in-chief. It's everything I hoped for in a resource from a young professional who is a natural mentor to beginners.

You can find more from Rahanna Bisseret Martinez in Black Food: Stories, Art, and Recipes from Across the African Diaspora and For the Culture: Phenomenal Black Women and Femmes in Food.

Stop by our shop to see more Family & Kids' Cooking Resources.

Learn more about allergies and your family.

What is a Molcajete?

Molcajetes are pre-Hispanic mortar and pestles carved from volcanic basalt. Ours is produced in collaboration with Duplo Design, a Guadalajara, Mexico-based design firm founded by sisters Marcela and Tania Medina.

Molcajetes are unique among Cookware, in that they’re also just a beautiful design object that happens to be carved from hardened lava rock. The coarse surface of the volcanic rock expresses oils and flavors better—meaning better guac, seasoning blends, and  mole—and further assists in the grinding and pounding process.

- Made In

We like using this particular molcajete y tejolote, mortar and pestle, because it lies flat on the table which keeps it from tipping or flipping on us, and it has a lovely layer of cork on the bottom that prevents it from sliding around the table or counter while in use.

If you have a laid-back energy about you, I'm sure you'll be able to work with most any molcajete. We have some high-energy moments in the kitchen, so there are times when we like layers of protection when working with ingredients.

Is Homemade Salsa Molcajete Roja Spicy?

It can be, but you can make a milder version using the same ingredients. As Rahanna points out in Flavor + Us: Cooking For Everyone:

You may have heard that jalapeños vary wildly in their spice levels. This is because when the jalapeño plant lacks water and is stressed, it produces a spicier pepper. For this recipe, you can leave the seeds in for a spicier salsa, or remove them. If I'm using this as a dip for chips, I like to leave the seeds in. But if I'm going to pour it over tacos or tamales, I tend to leave out the seeds for a balanced taste, or I reserve the seeds and add them at the end once I see how spicy the salsa turns out.

- Rahanna Bisseret Martinez

You can also substitute bell pepper for the jalapeño.

Making This Homemade Salsa Recipe Without a Molcajete y Tejolote, Mortar and Pestle

The Made In molcajete has endless uses and is an excellent investment, considering its functionality. Plus, it comes with tequileros, which are great for adults or kids who like small doses of water.

However, if you'd like to play around with a smaller, more affordable molcajete for spices or small concoctions, check out Rancho Gordo's small molcajete.

If you don't have a molcajete, no worries. You can use a bowl and a cup or jar to grind up your salsa ingredients.

Wondering How to Store Leftover Salsa Molcajete Roja?

To store the leftover homemade salsa, transfer it to an airtight container and place it in the fridge for up to 2 weeks.

How to Make Salsa Molcajete Roja

Ingredients

• tomatoes - for the best homemade salsa, Rahanna recommends Roma tomatoes
• garlic - if you don't have garlic cloves, you can use already minced in the jar. Still tastes amazing
• onion
• jalapeño
• salt - sea salt is perfect for this salsa recipe, but use what you have on hand
• cilantro - you'll need fresh cilantro leaves to make this salsa

Equipment

• apron
• prep bowls
• child-friendly knife
• cutting board
• sheet pan
• aluminum foil
• molcajete y tejolote, mortar and pestle
• measuring spoon
• large spoon (optional)

1. Roast the Tomatoes, Jalapeño, Onion, and Garlic

Wash your hands with soap and water. Turn the oven to 425 degrees Fahrenheit. Place a piece of aluminum foil on top of your sheet pan. Put the tomatoes, jalapeño, onion, and garlic on the sheet pan.

Place the sheet pan in the oven and allow everything to roast for 15 minutes. Both sides should be charred.

Take the sheet pan out of the oven. Remove the garlic from the sheet pan and set it aside. The tomatoes and jalapeño should be turned at this point. Place the pan back in the oven and let the remaining items roast for another 15 minutes.

Turn off the oven and let the ingredients cool for 5 minutes. Rahanna says the "tomatoes and jalapeño should be soft and blistered with blackish-brown spots."

My kids tend to peel off the blackened part of roasted vegetables. Tread lightly if unsure.

2. Use the Molcajete to Crush the Garlic and Onion

Peel your garlic and place it in the molcajete. Grab the tejolote and use the small end to crush the garlic. Crush the onion as well.

3. Press the Jalapeño Into the Molcajete

Use a knife to cut off the stem from the jalapeño. If you'd like more of a garlic and tomato flavor to your salsa, use the knife and cutting board to remove the seeds. You can save them for the end and add as desired.

If you know you want a spicier salsa, leave them in and add the whole jalapeño to the molcajete.

Use the wider end of the tejolote to press the jalapeño and 1 teaspoon of salt into the sides of the molcajete.

4. Add the Tomatoes to the Molcajete

Add some of the tomatoes to the molcajete and use the larger end of the tejolote to press the tomato into the molcajete. Rahanna recommends using the sides of the molcajete to break down the tomato and incorporate everything.

At this point, our molcajete is getting pretty full. You can use your best judgment on whether to transfer some out and re-combine later. We left all of our salsa in the molcajete and had just enough room.

Add the rest of the tomatoes.

5. Add Fresh Cilantro for Salsa Molcajete Roja

Use a child-friendly knife and cutting board to chop up the cilantro. Add it to the molcajete and combine everything using the tejolote.

Taste your salsa and add more salt if needed. Transfer it to a bowl or do like we do and devour it immediately with some tortilla chips.

Free Salsa Molcajete Roja Recipe for Pre-Readers and Up

Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list and prepare the meal using the step-by-step recipe cards, with assistance as needed.

The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.