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A Mexican Red Toasted Salsa Made with Love and Authentic Flavors
The Mexican red toasted salsa is made with guajillo and chile de arbol peppers, tomatillos, garlic, cumin and sea salt. This salsa is hot and it is known in Mexico as salsa taquera or salsa roja. It is perfect for garnishing tacos, grilled meats, soups and stews. The Chipotle Restaurant fans have been introduced to this Mexican red toasted salsa as it is offered as an option on their menu. However my version is the authentic Mexican style red salsa that you need to know how to make if you want to experience Mexico’s real deal flavors in your table.
Watch the video for step by step instructions on how to make this authentic salsa!
Making this salsa is simple. Just follow the instructions and do not skip toasting the dried peppers. This Mexican red toasted salsa has a characteristic flavor that develops from the toasting of the dried peppers and the roasting of the garlic. It has a smoky pleasant flavor, truly a Mexican staple.
If you love Taco Tuesday you need to try this red salsa. Having spicy sauces to pair with carne asada or grilled meats is a must have too. Mexican cuisine has a variety of salsas that could go from mild to very spicy. Some have freshly chopped ingredients like the pico de gallo, and the spicy pineapple salsa for tacos al pastor.
Others require roasting or boiling. Such as the roasted tomatillo salsa verde and the grilled chile de arbol salsa. While others can be done using the blender with raw ingredients. Like the fresh salsa verde or the tomato jalapeño salsa, usually served at restaurants along with corn chips.
The variety of Mexican salsas is vast. Depending on the region, each state has their own spicy salsas that complement the regional dishes. For example, in Puebla they have the chipotle salsa for tacos arabes. In Yucatan they offer a special roasted habanero salsa that goes great with poc chuc, a typical pork dish served in the south. In Mexico city, many taquerias offer a creamy avocado spicy sauce specially made for carnitas, flautas and fried antojitos, like sopes and gorditas.
Now you can enjoy this Mexican red toasted salsa at home, are you ready to try it?
Mexican Red Toasted Salsa
- 10 chile de arbol peppers
- 5 chile guajillo peppers
- 3 garlic cloves
- 10 tomatillos
- 2 cups of water
- 1 teaspoon of sea salt
- 1 tablespoon of cumin
- Remove the the tomatillo husks and clean under running water. Remove the dried peppers stems and peel three garlic cloves.
- Place the dried peppers and the garlic cloves in a comal or skillet and roast for few minutes.
- Add the tomatillos, the peppers and the garlic to a pot and pour some water (aprox. 2 cups). Cook covered in the stove for 15 minutes until soft.
- Place all ingredients inside the blender and season with salt and cumin. Blend until getting a sauce consistency.
- Store in a canning glass container and refrigerate. Serve on a bowl for family style service.
- Roasting the peppers and the garlic it is an important step. Make sure to not over roast as dried peppers can burn easily and the result will be a bitter sauce.
- The toasted red salsa can last up to a week and a half when stored correctly in a canning jar and always keep refrigerated.
- This salsa is hot. You can manage the spiciness by adding fewer peppers and more tomatillos and vice-versa.
- Learning how to make this salsa is important to provide an authentic Mexican cuisine experience when serving Mexican dishes like tacos, sopes, quesadillas.
- This salsa can be used as a base for pork, chicken and beef stews too.
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Not sure why this doesn’t have any reviews! This recipe was simple, and tasty. I did add some cilantro and bit of lime juice (personal preference) taste like the little taqueria down the street from my house when I lived in Southern CA!