Salsa Huevona

Salsa Huevona
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 6generously, makes 2 1/2 cups



Light a charcoal fire and let the coals burn until they are covered with gray ash; position the grill grate and let it heat for a couple of minutes. Lay on the tomatoes, onion halves, jalapeños and garlic. (To keep the garlic from dropping through and to make cleanup easy, I typically lay one of those perforated grill pans on the grill grates, heat it up, then lay on the vegetables.) Grill the ingredients, turning occasionally, until they are well charred—about 10 minutes for the garlic, 15 minutes for the chiles and 20 minutes for the tomatoes and onions. As they are done remove the ingredients to a rimmed baking sheet. Let cool. Peel the garlic. If you wish, you can pull the charred skins off the tomatoes.

In a food processor, combine the garlic and chiles. Pulse until coarsely pureed. Add the tomatoes and any juices that have collected on the baking sheet, and pulse until roughly chopped. Chop the charred onion and place in a bowl. Stir in the tomato mixture, along with a little water (usually about 2 tablespoons), to give the salsa an easily spoonable consistency. Taste and season with salt, usually about 1 teaspoon.


  1. Where may we buy your salsa as viewed on Cook’s Country that won the taste test on 10/8/15. We would really like to try some. Thanks, Myrl Cabe, Whitney, Texas.

    1. Hi Myrl,

      I just checked with our sales team. They say you can look for Frontera salsas at Super Target, Cost Plus, The Fresh Market, Sprouts, Whole Foods and United Market Street.

      You can also purchase directly from us online. Here’s a link listing all of our products.

      Hope that helps!

  2. Im so glad ive finally made Rick Bayless’ recipe!!!! This came out to tasting soooooo delish! Couldnt stop eating chips!!!! Def making this again for christmas parties and more!!! Love ur show!!!!!

    1. I would suggest you prepare this under your broiler in your oven rather than a stove top but if that is all you have access too, then do it in a cast-iron skillet on your stove top.

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