How to make the ultimate salsa verde in a molcajete

This salsa verde in molcajete has just the right levels of acidity and heat. It will be a hit at your table.

How to make the ultimate salsa verde in a molcajete
Salsa made in molcajete. Photo: Agricultura

Making salsa in the molcajete is not difficult as many believe. It has a very special touch and flavor that blender sauces do not have, plus you will have the satisfaction of having made it with your own hands.

This green sauce is ideal to accompany your favorite meals, comal antojitos and tacos; likewise, it can also be used to prepare dishes such as chilaquiles or chicharrón in green sauce. Go ahead and make it.

Salsa verde in molcajete


1/2 onion
1 clove of garlic
4 serrano chiles or 3 fresh chiles de árbol
2 tomatillos
1/2 cup cilantro leaves
1/4 tsp grain salt


Heat a wide skillet or comal and place the onion, garlic, tomatoes, and chiles. Roast until they take on a blackish color. Remember to stir constantly so that they roast evenly. Once the vegetables are ready, remove them from the griddle and cut them into cubes. Remember to remove the navels and center of the tomatillos.

Add to the molcajete the firmer vegetables such as garlic and chiles. Grind them with the stone. Once they are ready, continue with the onion, tomatillos, and cilantro. Add sea salt to taste and continue grinding until you get the texture of your preference. Season to taste and enjoy.