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Unprocessed Salsa

Roasted Tomato & Pepper Salsa

Salsa de molcajete is traditionally made in a stone bowl with little feet (a molcajete), you know the kind guacamole comes in at your favorite Mexican restaurant? I don’t have such a bowl, but on Saturday I had a bunch of ripe, juicy tomatoes, some fresh chilies and a craving for something spicy. 

So, I improvised with a potato masher and it worked out perfectly. I had big chunks of tomato and chilies just like I like it and I didn’t use the food processor and make extra dishes. Score! This recipe makes a big, spicy batch. If you're less into spicy food, omit some of the jalapeños. The recipe is easily halved if you don't think you’ll eat the salsa within a week or so.

Course Appetizer
Cuisine Mexican
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Yield 4 servings
Calories 85 kcal
Author Sabrina Modelle


  • 3 lbs ripe Tomatoes cored (I used a mix of Early Girls and heirlooms)
  • 4 Jalapeños
  • 2 medium Chilies like Anaheim
  • 1 Onion diced
  • 8 cloves fresh Garlic peeled and finely chopped
  • Juice of one Lime
  • Handful of fresh Cilantro
  • Sea Salt and Pepper to taste


  1. Preheat your broiler for about 10 minutes.
  2. Lay out your tomatoes, jalapeños, and chilies on a baking sheet lined with aluminum foil. Broil for about 10 minutes and check for black char marks. These are good! If the tops are well-charred, it’s time to turn. Char tomatoes, peppers, and chilies on all sides -- removing the jalapeños and chilies if you have to, in order to ensure the tomatoes get really dark and toasty.
  3. Rest the tomatoes, peppers, and chilies until they’re cool enough to handle. Peel off the black skin of the peppers and tomatoes and remove the stems.
  4. Mash the chilies, lime, a heavy pinch of sea salt, and garlic with the back of a fork. Add in the tomatoes and mash with the tomato, err, potato masher until you reach your desired consistency. Add onion and cilantro and stir. Season with salt and pepper to taste.