Mexican · Vegetable
Salsa Roja
Smoky, spicy & the most underrated salsa
Rating
Makes 1 pint Added by John Ingredients 9
This version uses tomatillos instead of tomatoes, bringing a silky texture and bright acidity that cuts through rich grilled meats like a champ.
Ingredients
Method
- Simmer the tomatillos, onion & garlic. Add tomatillos, onion, garlic, and water to a pot over medium-high heat. Simmer gently for 10–13 minutes, stirring occasionally. Once tomatillos are tender and starting to collapse, remove from heat and let cool at room temperature while toasting the chiles.
- Toast & soak the chiles. Heat neutral oil in a sauté pan over medium heat until shimmering. Add guajillo and árbol chiles, stirring until fragrant and slightly tobacco-colored. Remove immediately and transfer to a bowl of boiling water to steep until tender.
- Blend until smooth. Transfer softened chiles, onion, and garlic to a blender. Taste the steeping liquid — discard if too bitter. Add just enough steeping water to purée chiles until smooth. Add tomatillos, salt, and chicken bouillon; blend on low until combined. Taste and adjust seasoning as needed.