Salsa en Molcajete (Roasted Salsa) in a Squash head | Halloween Food Ideas

Ewww! You can only do this at Halloween time. So, I had to!

All of this is edible. The Pumpkin head is a delicata squash. I burned it a little to give it a banged up look. When roasted you can eat this whole squash- skin and all. The hair is roasted poblano chiles. And then, the salsa of course!


Thank you Connor and Sully for cooking with me today! Connor got his ‘molcajete’ or mortar and pestle recently so we wanted to use it together. 


Connor made a salsa verde (green salsa) by grilling some tomatillos, green onion, and garlic. 


I made a salsa raja (red salsa) by grilling tomato, serrano and a garlic clove. 


Salsa en Molcajete (Roasted Salsa)



  • 1 tomato
  • 1 jalapeño or serrano chile
  • 1 garlic clove
  • about ¼ tsp. salt


First, roast the tomato, chile, and garlic. I did this on a comal, but you can do it on a griddle, cast iron pan or in the oven under the broiler. It just takes a couple minutes. Turn veggies with tongs to get even browning on all sides as much as possible. (You may start coughing like I did if the chile is hot) You roast them until there is just some black spots and the tomato is kind of soft. 


Then, pure the garlic with salt first, in the molcajete or blender.


Then, add the chile (remove seeds if you want less spice). Puree. 


Then, add the tomato. Taste and add more salt if needed. 


Keeps really well in the fridge for a couple days. It’s super addicting with chips and avocado.

More Halloween Foods: 


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♬ Dead Man’s Party – Oingo Boingo

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