Why You’ll Love These Recipes
- Quick and Easy: Ready in about 20 minutes, these salsas are simple to make and use ingredients you likely already have.
- Adjustable Heat: Control the spiciness of both salsas to suit your preference by adjusting the amount of chiles used.
- Versatile: Use them as toppings, dips, or in your favorite Mexican dishes like tacos, fajitas, or enchiladas.
Ingredients
For Salsa Roja:
- 3-4 Roma tomatoes
- 4 garlic cloves (skin on)
- ½ oz dried chile de árbol
- 1 tablespoon apple cider vinegar
- ¼ teaspoon Mexican dried oregano
- 1 teaspoon salt
- 2 tablespoons reserved water from soaked chiles
For Salsa Verde:
- 6 tomatillos (husks removed)
- 1 jalapeño pepper
- 1 garlic clove
- 1/4 cup cilantro
- 1 tablespoon lime juice
- Salt to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For Salsa Roja:
- Broil the Tomatoes: Score an “X” on the bottom of each tomato. Place them and the garlic cloves on a baking sheet and broil for 5 minutes. Flip the tomatoes and broil for another 5 minutes.
- Toast the Chiles: Toast the dried chiles in a skillet for 1-2 minutes, then soak them in water.
- Blend: Add the tomatoes, garlic, chiles, vinegar, oregano, salt, and soaking water into a blender. Blend until smooth. Adjust the heat by adding more chiles if desired.
For Salsa Verde:
- Prepare the Tomatillos: Roast the tomatillos, jalapeño, and garlic in a hot pan or under the broiler for 5 minutes until slightly charred.
- Blend: Add the roasted ingredients, cilantro, lime juice, and salt to a blender. Blend until smooth. Adjust seasoning as needed.
Servings and Timing
Both salsas serve 4-6 and take about 20 minutes to prepare.
Variations
- Extra Heat: Add serrano peppers to both salsas for more spice.
- Smoky Flavor: Char the ingredients slightly more for a smoky depth in both salsas.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 1 week.
- Freezing: Freeze for up to 6 months; thaw in the fridge before use.
FAQs
Can I use fresh tomatoes instead of roasted?
Yes, fresh tomatoes work well, but roasting adds a deeper flavor.
How do I adjust the spice level?
Add more or fewer chiles to either salsa based on your preferred spice level.
Can I make these ahead of time?
Both salsas can be made a day or two in advance for the best flavor development.
Conclusion
Salsa Roja and Salsa Verde are essential components of any Mexican feast. These quick and flavorful salsas bring authentic taste to your table, whether you’re preparing tacos, grilled meats, or simply enjoying them with chips. They are easy to adjust to your heat preferences and can be stored for later use.
Salsa Roja and Salsa Verde Recipes
Salsa Roja and Salsa Verde are essential Mexican salsas that bring vibrant, authentic flavor to your meals. The smoky heat of Salsa Roja and the tangy freshness of Salsa Verde are perfect for tacos, grilled meats, or as a dip for chips. Easy to make in 20 minutes, these salsas are customizable to your heat preference!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings
- Category: Condiment, Mexican, Sauce
- Method: Blending, Roasting
- Cuisine: Mexican
- Diet: Vegan
Ingredients
For Salsa Roja:
3–4 Roma tomatoes
4 garlic cloves (skin on)
½ oz dried chile de árbol
1 tablespoon apple cider vinegar
¼ teaspoon Mexican dried oregano
1 teaspoon salt
2 tablespoons reserved water from soaked chiles
For Salsa Verde:
6 tomatillos (husks removed)
1 jalapeño pepper
1 garlic clove
1/4 cup cilantro
1 tablespoon lime juice
Salt to taste
Instructions
For Salsa Roja:
Broil the Tomatoes:
Score an “X” on the bottom of each tomato. Place them and the garlic cloves on a baking sheet and broil for 5 minutes. Flip the tomatoes and broil for another 5 minutes.
Toast the Chiles:
Toast the dried chiles in a skillet for 1-2 minutes, then soak them in water.
Blend:
Add the tomatoes, garlic, chiles, vinegar, oregano, salt, and soaking water into a blender. Blend until smooth. Adjust the heat by adding more chiles if desired.
For Salsa Verde:
Prepare the Tomatillos:
Roast the tomatillos, jalapeño, and garlic in a hot pan or under the broiler for 5 minutes until slightly charred.
Blend:
Add the roasted ingredients, cilantro, lime juice, and salt to a blender. Blend until smooth. Adjust seasoning as needed.
Notes
-
Variations:
-
For extra heat, add serrano peppers to both salsas.
-
Char the ingredients slightly more for a smoky depth in both salsas.
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-
Storage:
-
Store in an airtight container in the fridge for up to 1 week.
-
Freeze for up to 6 months; thaw in the fridge before use.
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