Salsa Campechana

Salsa campechana translates fairly easy. Campechana is a word used to describe something that is made up of different components or ingredients. The results of this salsa campechana give the appearance of a salsa ground down in a molcajete(lava stone mortar). But, with a few quick pulses from your food processor this salsa from authentic and fresh ingredients is done!

Stop! Check out this updated video I just added! This day, I used my blender instead of the food processor and had slightly different results.

I used all the same ingredients, but there were a few slight differences in how I cooked the chile de arbol and the color of the guajillo peppers.

It’s fine if you don’t have a molcajete

Every time I post a salsa recipe that is prepared in a lava stone mortar(molcajete), I get the same question? Can it be prepared in the blender or food processor? Of course it can. And even though it will still be delicious, nothing yields the same results as when you use a molcajete. It’s one of those traditions that I want to keep alive. For many years I could not use my molcajete due to some chronic pain in my left arm.  It’s a lot better now and I have mastered my molcajete! Lol! I enjoy it so much I have a acquired a small collection in different sizes. 

Food Processor or Blender?

These are two more options when it comes to preparing salsa. Of course, you could chop everything by hand if you prefer. In the original photos, I prepared the salsa in the processor. I can see the individual ingredients very clearly. In the video version, I used a blender, pulsing mostly, to achieve a coarse salsa. The color of the video salsa also looks a bit darker because the guajillo peppers were darker, and I toasted all the dried chiles too! Same delicious flavor though!

Invest in a few kitchen tools and appliances!

My cast iron comal! I cannot live without it. I use it to cook my homemade tortillas, pan sear steak, easy crispy tacos and yes, I love it for dry roasting and blackening salsa ingredients! A good blender, knives, cutting boards, bowls and cooking utensils make my life in the kitchen a lot easier!

Take your time and adjust the recipe to suit your taste

In the original recipe, I did not take the time to toast the chile de arbol, but in the video version, I did. It really does add a nice smoky toasted flavor in the end. But, it’s perfectly fine if you prefer to just soften them in simmering water. If you want to yield a less spicy salsa campechana, you can reduce the amount of chile de arbol and bump up the chile guajillo amount.

Why cook the salsa after blending?

When you prepare salsa from scratch, did you ever notice how the next morning it looks like it congealed and separates? One way to prevent this is to fry or cook your salsa after you have blended it. It really works. It cooks out any remaining raw flavors, thickens the salsa slightly and gives it a better texture in the end. Most importantly, it extends the life of your salsa for at least an extra 2 weeks! I knew I would not be cooking this salsa after I processed it, so I added fresh cilantro before blending. Many times, I will add finely chopped cilantro after I cooked the salsa.

The food processor works great for pulsing salsa and giving them a chunky or coarse texture. For smoother salsa, I always use my blender.

Go to the end of the post to see how this salsa campechana looks blended smooth! Some people don’t care for chunky salsa, so there is that option s well.

Above is the original prepared in the processor. Below is the blender version with darker chile peppers.

Here is the salsa campechana blended smooth in my small powder blender. I would suggest cooking the smooth version at a steady simmer for at least 8-9 minutes.