Explore the rich tapestry of Oaxaca's sports culture with Oax Sport. From ancient games like Pelota Mixteca to modern favorites like soccer and basketball, discover how tradition and contemporary play shape our community's vibrant athletic landscape.
We want to introduce you to this tasty Salsa from our region: the Oaxacan region of Mexico. Simple to make and luscious in flavor, it makes a great appetizer or addition to many dishes and meats.
The twist of the Molcajete salsa is that we roast the ingredients over charcoal in a ‘comal’… but if you don’t have a comal, you can achieve this at home with a cast iron frypan over charcoal – or the stove.
You can also roast them in the oven or grill them however you like.
You can also boil the ingredients, but you won’t get that original smoky flavor you get with charcoal – which is kind of the whole point.
Every family tailors this recipe to suit their tastes by adjusting the ingredients, getting it just how we like it, and you can too.
- 6 Roma tomatoes – nice and ripe for extra flavor
- 1/2 Cup onion, chopped
- 2 cloves garlic
- Chilis – any chili serrano, jalapeno, or even Thai (remove seeds if you don’t want it too hot)
- 3 Tablespoons chopped coriander
- Salt – a good salt like Cuyutlán, Sea salt, or Himalaya
- Heat your pan to a high heat. Add tomatoes, then chiles, onions and garlic, and grill. Turn frequently until charred. As each vegetable is ready, take it out of the pan and place in a bowl.
- If you are baking them in the oven, cook for 20 minutes at 400°F/200°. You will see when they are nicely charred.
- Once all vegetables are cooked, place the garlic and a teaspoon of salt in your molcajete (or mortar and pestle). Grind until the garlic is pulverized.
- Add the chilis and onions and grind further.
- Then add the tomatoes one at a time. Mash slowly until it reaches your desired consistency – it should be chunky and rustic.
- Chop little raw onion, add the chopped coriander and mix through.
- Season with salt to taste, then serve in the molcajete or a bowl.
- Corn chips as a dip
- Queso fresco (white cheese)
- Grilled meats
We are the staff and runners from Oax Sport Charity in Oaxaca, Mexico. We come from local origins, including Mixteca, Central Valleys, Northern and Southern Sierra. We are sharing our recipes and food with you to introduce you to our culture and way of life.
Find out more about us HERE