This hot salsa recipe is typically made in a large molcajete (lava-rock mortar and pestle), but this recipe calls for a food processor or blender to make it easier. If you have a molcajete, feel free to use it instead. If you can't find the bright orange manzano chiles, sold at Mexican grocery stores, double the amount of jalapeño (or for a hotter salsa, double the habanero). Source: EatingWell Magazine, March/April 2017

Lesley Téllez


Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Place tomatoes and chiles in the center and garlic at the edge. Cook, turning occasionally, until softened and charred in spots, 8 to 12 minutes. Transfer to a bowl to cool.

  • Wearing disposable gloves to protect your hands, peel the chiles. Remove the black seeds from the manzano and the stems from the others.

  • Peel and coarsely chop the chiles and garlic. Transfer to a food processor or blender and pulse just until chunky. Transfer to a medium bowl. Core the tomatoes and coarsely chop, then pulse in the food processor or blender until chunky. Add to the bowl and stir in salt.


To make ahead: Refrigerate for up to 1 week.

Nutrition Facts

14 calories; 0.1 g total fat; 142 mg sodium. 98 mg potassium; 3 g carbohydrates; 0.8 g fiber; 2 g sugar; 0.7 g protein; 487 IU vitamin a iu; 1 mg niacin equivalents; 28 mg vitamin c; 6 mcg folate; 8 mg calcium; 5 mg magnesium;