Roasted Three-Chile Salsa

Roasted Three-Chile Salsa

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From: EatingWell Magazine, March/April 2017

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).

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 5 medium plum tomatoes
  • 1 manzano chile
  • 1 jalapeño chile
  • 1 habanero chile
  • 1 large clove garlic, unpeeled
  • 1 teaspoon kosher salt


  • Prep

  • Ready In

  1. 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.
  2. Wearing disposable gloves to protect your hands, peel the chiles. Remove the black seeds from the manzano and the stems from the others.
  3. 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 information

  • Serving size: ¼ cup
  • Per serving: 14 calories; 0 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 6 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 487 IU vitamin A; 28 mg vitamin C; 8 mg calcium; 0 mg iron; 142 mg sodium; 98 mg potassium
  • Nutrition Bonus: Vitamin C (47% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable

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