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


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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

1/4 cup
15 calories; protein 0.7g; carbohydrates 3g; dietary fiber 0.8g; sugars 1.7g; fat 0.1g; vitamin a iu 486.5IU; niacin equivalents 1.3mg; vitamin b6 0.2mg; vitamin c 28.4mg; folate 6.3mcg; calcium 8mg; iron 0.2mg; magnesium 4.6mg; potassium 97.7mg; sodium 142.1mg; thiamin 0.1mg; calories from fat 0.8kcal.

1/2 vegetable