Molcajete Salsa

Molcajete Salsa
Staff Writer
Scott Suchman

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.

Salsa Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Salsa Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.