Fire-Roasted Tomato Salsa (Salsa de Molcajete)

The salsa roja recipe is popular. Ridiculously popular. But we had some company in town and I needed salsa fast — nigh onto immediately. Rick Bayless recipe to the rescue! This is quick and easy, and simple to tweak.

Fire-Roasted Tomato Salsa (Salsa de Molcajete)


  • You’ll need:
  • 1 to 2 fresh jalapeƱo chiles (my late-season ones from the garden weren’t that hot so I used 5)
  • 3 garlic cloves, unpeeled
  • 1 15-ounce can diced tomatoes in juice, preferably fire roasted
  • 1/4 cup (loosely packed) chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Salt


  1. Heat an ungreased skillet over medium heat and roast the chiles and garlic, turning often until they’re splotchy and brown and soft — this takes about 10 minutes for the chiles, and 15 minutes for the garlic
  2. Cool until you can handle them, then roughly chop the chiles, discarding caps, and drop into food processor
  3. Peel the garlic and scoop the softened cloves into a food processor; pulse until very finely chopped
  4. Add the tomatoes with their juice to the food processor then pulse until puree is coarse
  5. Pour into serving dish and stir in cilantro and lime juice, and salt to taste — about 1/2-3/4 teaspoon
  6. Serve and enjoy!

9 comments to Fire-Roasted Tomato Salsa (Salsa de Molcajete)

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>