Mexican red salsa

Ingredients

• 3tomatillos
• 1tomato
• 5árbol chillies
• 1 clovegarlic
• to tastesalt

Instructions

1. 1

   Toast the chillies

   Toast the árbol chillies on a comal for just 3 seconds. Do not leave them longer, as this could alter their flavour.

2. 2

   Boil the vegetables

   Bring water to the boil with the tomatillos and tomato. Before adding the tomato, make a small cross in its skin with a knife so you can peel it later.

3. 3

   Blend the salsa

   Once the tomatillos and tomato are cooked, put them in a blender with the chillies, garlic and salt to taste. Blend until smooth.

4. 4

   Boil the salsa

   Return the salsa to the pan and bring it to the boil once more to develop its flavour. Serve.

What is Mexican red salsa?

Salsa roja is a broad family of red sauces served across Mexico, with ingredients and methods that vary from kitchen to kitchen. This version combines tomatillos and tomato with árbol chillies for a sharp, spicy result.

The brief toast for the chillies and the final boil are the defining touches here: one brings out their flavour without scorching them, while the other gives the blended salsa another chance to come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 19 calories, 1g protein, 4g carbs, 0g fat.

The tomatillos and tomato provide most of the carbohydrates, while the chillies and garlic contribute small amounts of energy and flavour; this salsa contains very little fat or protein. Pair it with beans, eggs or another protein-rich filling and a portion of rice or tortillas to make a more substantial plate.

Choosing the ingredients

Tomatillos: these small, tart fruits give the salsa much of its tang. Remove their papery husks and rinse away any sticky coating before cooking.

Árbol chillies: five provide a pronounced chilli flavour. Their size and heat can vary, so taste the finished salsa before serving.

Toast with care

Dry chillies can turn bitter if they stay on the hot comal too long. Keep them moving and take them off after the stated 3 seconds.

Check the vegetables

The recipe does not specify a boiling time, so use the vegetables as your guide. The tomatillos should be cooked through, and the tomato skin should loosen around the cut.

Blend and finish

Peel the tomato once it is cool enough to handle, then blend the cooked vegetables with the toasted chillies, garlic and salt. Blend to the texture you prefer, checking the seasoning before the final boil.

Bring the blended sauce back to a boil as directed, then remove it from the heat. Take care when handling and blending hot ingredients.

How to serve it

Serve the salsa with tacos, quesadillas, eggs or grilled vegetables. It can also be spooned over beans or rice to add a sharp, chilli-rich accent.

Recipe notes & tips

• Rinse the husked tomatillos before boiling to remove their sticky coating.
• Keep the chillies on the comal for only the specified 3 seconds.
• Make a shallow cross in the tomato skin to help it peel after cooking.
• Let hot ingredients cool slightly before blending, and follow your blender’s instructions for hot liquids.
• Taste the salsa after blending and adjust the salt before the final boil.

Variations

• Milder salsa: Use fewer árbol chillies for a less fiery sauce.
• More garlic: Add another clove for a stronger garlic flavour.
• Chunkier texture: Pulse the cooked ingredients briefly instead of blending until completely smooth.
• Citrus finish: Stir in a little lime juice after cooking for extra sharpness.
• Fresh coriander: Mix in chopped coriander after the final boil for a fresh herbal note.

Common mistakes to avoid

• Overtoasting chillies: They can turn bitter; remove them after just 3 seconds.
• Skipping the tomato cross: The skin may be harder to remove; score it before boiling.
• Blending while piping hot: Hot liquid can create pressure; allow the ingredients to cool slightly and blend safely.
• Leaving the salsa unseasoned: Taste it after blending and add salt to taste before the final boil.
• Boiling without checking: Cooking time is unspecified; look for cooked tomatillos and loosened tomato skin.

How to store

Refrigerate leftover salsa in a covered container and use within 3–4 days. Reheat gently in a saucepan until steaming, or serve chilled.

Frequently asked questions