Fire-Roasted Tomato Salsa

Salsa de Molcajete
Recipe from Season 7, Mexico - One Plate at a Time
Servings: 1 1/2 cups


  • 1 to 2fresh jalapeno chiles
  • 3 garlic cloves, unpeeled
  • 1 15-ounce can diced tomatoes in juice, preferably fire-roasted
  • 1/4cup (loosely packed) chopped fresh cilantro
  • 2tablespoons fresh lime juice
  • Salt


In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.

Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon. You’re ready to serve.



  1. old trick for a hot onion. chop onion, rinse in colander and set aside until ready to add to the salsa. this will take a lot of the strong taste if overpowering.

  2. If using fresh tomatoes after roasting and peeling, do I need to add any water? As a substitute for the liquid in canned tomatoes?

    1. Robert-Usually there is enough juice from roasted the tomatoes on the pan you used, make sure and use that if needed.

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