📝 About This Recipe
This is the quintessential 'Salsa Roja' found at the best street taco stalls across Mexico City, prized for its vibrant orange-red hue and deep, smoky complexity. By dry-roasting Roma tomatoes and fiery chiles de árbol on a hot comal, we unlock a layer of toasted nuttiness that raw salsas simply cannot match. Finished with a touch of oil for a silky, emulsified texture, this sauce is the secret weapon that transforms a simple taco into a gourmet experience.
🥗 Ingredients
The Roasted Base
- 4 medium Roma Tomatoes (ripe and firm)
- 1/2 piece White Onion (cut into thick wedges)
- 4 cloves Garlic (keep the skin on for roasting)
- 2 pieces Tomatillos (husked and rinsed; adds essential acidity)
The Heat & Aromatics
- 15-20 pieces Chiles de Árbol (stems removed; adjust for spice level)
- 2 tablespoons Vegetable Oil (neutral oil like avocado or canola)
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1 teaspoon Apple Cider Vinegar (to brighten the flavors)
- 1/4 to 1/2 cups Water (as needed for consistency)
Fresh Finish
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
- 1/2 teaspoon Mexican Oregano (dried and crushed)
👨🍳 Instructions
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1
Place a large cast-iron skillet or comal over medium-high heat. Allow it to get very hot before adding vegetables.
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2
Place the Roma tomatoes, tomatillos, onion wedges, and unpeeled garlic cloves onto the hot skillet. Do not crowd them too much.
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3
Roast the vegetables for about 10-12 minutes, turning occasionally with tongs. You want deep black char marks and softened interiors.
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4
Remove the garlic cloves after about 5-6 minutes, as they soften faster than the tomatoes. Once cool enough to handle, peel the charred skins off the garlic.
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5
Once the tomatoes and tomatillos are blistered and mushy, remove them from the heat and set aside.
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6
Lower the heat to medium. Add the dried chiles de árbol to the same dry skillet. Toast them for only 30-60 seconds, shaking the pan constantly, until they become fragrant and slightly darken. Do not let them burn or they will turn bitter.
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7
In a small pan, heat 1 tablespoon of the vegetable oil. Briefly flash-fry the toasted chiles for 10 seconds to unlock their oils, then remove immediately.
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8
Transfer the roasted tomatoes (keep the juices!), tomatillos, onions, peeled garlic, and toasted chiles into a high-speed blender.
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9
Add the sea salt, apple cider vinegar, and Mexican oregano to the blender.
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10
Pulse the blender a few times to break down the large chunks, then blend on medium speed. Slowly drizzle in the remaining tablespoon of oil to create a smooth, creamy emulsion.
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11
Check the consistency. If it is too thick, add water one tablespoon at a time until it reaches a pourable 'taco sauce' consistency.
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12
Taste and adjust salt. The heat of the chiles should be balanced by the salt and the acidity of the tomatillos.
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13
Pour the salsa into a bowl and let it cool to room temperature. This allows the flavors to meld and the spice to stabilize.
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14
Stir in the freshly chopped cilantro just before serving for a pop of color and freshness.
💡 Chef's Tips
Roasting the garlic in its skin prevents it from burning and gives it a sweet, mellow roasted flavor. If the salsa is too spicy, add an extra roasted Roma tomato to dilute the heat without losing the texture. Always toast dried chiles until they smell nutty; if they turn black, discard them as they will ruin the salsa with bitterness. Adding a small amount of oil while blending is the 'taquero secret'—it gives the salsa that signature creamy, orange look. This salsa tastes even better the next day after the flavors have had time to develop in the fridge.
🍽️ Serving Suggestions
Drizzle generously over Al Pastor or Carne Asada tacos with plenty of chopped onion and lime. Serve alongside crispy tortilla chips and a cold Mexican lager with a salt rim. Use as a bold topping for Huevos Rancheros or breakfast burritos in the morning. Pair with grilled green onions (cebollitas) and a side of frijoles charros. It works beautifully as a spicy marinade for grilled chicken or shrimp skewers.