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Habanero Garlic Molcajete Salsa

Habanero Garlic Molcajete Salsa

Fresh, spicy and full of garlic flavor with lime! I especially enjoy pairing this habanero garlic molcajete salsa with fried empanadas. Delicious on seafood too!
Course Salsa/Sauces
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 cup


  • 10-12 habanero peppers stems removed
  • 4-5 cloves of garlic leave skins on
  • Pinch of Mexican oregano
  • Juice of 1 large lime
  • Salt to taste
  • ½-2/3 cup of water


  • On a preheated griddle or skillet at medium heat, add the habanero peppers and garlic with skins on. After a few minutes, the peppers and garlic will begin to become aromatic. Turn as needed for the next 15 minutes. The peppers should have blackened and blistered in some spots. Remove skins from garlic.
  • To the molcajete, add the peeled garlic, oregano and 1/3 teaspoon of kosher salt. Grind until you have a smooth paste. Gradually add the roasted habanero peppers a few at a time. I processed this salsa in my molcajete, but I would suggest using rubber gloves. A mini chopper work great too!
  • Stir in the lime juice and just enough water to be able to mix it all together. Taste for salt. Be careful of the fumes anytime working with hot peppers, especially habanero.


If you prefer more garlic flavor, you can grind the cloves of garlic fresh instead of dry roasting them.