Roasted Garlic Tomatillo Salsa

Every taco worth enjoying deserves a spicy homemade salsa! And in the molcajete, even better!

Course Salsa
Cuisine Mexican
Keyword Molcajete Salsa
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 1 cup


  • 6 cloves of garlic leave skins on
  • 2- 4 chile serrano
  • 2 to matillos
  • Coarse sea salt
  • Juiced of 3 key limes or 1 large lime
  • Cilantro chopped(optional)


  1. Preheat a comal or griddle to medium heat for a few minutes.
  2. While the comal heats up, peel and wash the tomatillos. Slice them in half, removing the core from the bottom half.
  3. Place the tomatillos on the comal, skin side down. Add the garlic and serrano peppers. Dry roast the ingredients for 20-25 minutes, turning as needed. Remove the garlic after 15 minutes and set aside.
  4. When all the ingredients are ready, remove the skins from garlic and add to the molcajete. Add 1/2 teaspoon of coarse sea salt. Grind down until you have a paste.
  5. Next add the roughly chopped roasted serranos. Add another pinch of coarse salt. Grind down as smooth as possible..
  6. Add the tomatillos next. Grind down, taking your time to really break down the skins of the tomatillos. Squeeze in fresh lime juice ans season to taste with salt(if needed).
  7. At this point the salsa is ready, You can mix in some finely dice onion and chopped cilantro, if you like. Yields about 1 cup. It will only keep for a few days refrigerated.

Recipe Notes

The recipe today was prepared in a molcajete. Don't let that stop you from trying this recipe though! Transfer your roughly chopped dry roasted ingredients to the blender or processor and pulse a few times. The important thing is that you learn something new and most importantly that you enjoy the process.