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).

Lesley Téllez
Source: EatingWell Magazine, March/April 2017


Recipe Summary

30 mins
30 mins


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

15 calories; protein 0.7g 1% DV; carbohydrates 3g 1% DV; exchange other carbs; dietary fiber 0.8g 3% DV; sugars 1.7g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 486.5IU 10% DV; niacin equivalents 1.3mg 10% DV; vitamin b6 0.2mg 11% DV; vitamin c 28.4mg 47% DV; folate 6.3mcg 2% DV; calcium 8mg 1% DV; iron 0.2mg 1% DV; magnesium 4.6mg 2% DV; potassium 97.7mg 3% DV; sodium 142.1mg 6% DV; thiamin 0.1mg 10% DV; calories from fat 0.8kcal; percent of calories from carbs 77; percent of calories from fat 5; percent of calories from protein 17.