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
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Variations:
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For extra heat, add serrano peppers to both salsas.
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Char the ingredients slightly more for a smoky depth in both salsas.
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Storage:
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Store in an airtight container in the fridge for up to 1 week.
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Freeze for up to 6 months; thaw in the fridge before use.
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