3 ratings

Molcajete Salsa


Created by chef de cuisine Alfredo Solis at Arlington, Va.'s Fuego Cocina y Tequileria, this molcajete recipe features spicy chipotle and jalapeño peppers for a kick of spice that can be added to any summer dish you're preparing. 


  • 5 plum tomatoes
  • 3 chipotle peppers, dried
  • 5 jalapeños
  • 6 cloves garlic, smashed
  • 5 white onions, diced
  • 5 bunches cilantro
  • Oil, as needed
  • Salt and pepper, to taste


In a cast-iron skillet over moderately high heat, char the whole tomatoes, chipotle peppers, and jalapeños in 1-2 tablespoons of oil. Continue to heat until soft and blackened. Transfer to a plate to cool. Once cool, peel the jalapeños and remove the stems (use caution when handling and wear gloves, if possible). Slice and core the tomatoes. In the same skillet with oil, slowly heat the diced onion and smashed garlic cloves until tender.

Next, combine the charred peppers, tomatoes, garlic, and onions in a blender. Combine until consistently blended. Lastly, add cilantro and blend until puréed. And salt and pepper to taste and serve. Note: this salsa is moderately spicy, so for those who prefer mild salsas, use less chipotle peppers and jalapeños.