📝 About This Recipe
Experience the vibrant heartbeat of Mexican street food with this essential duo of house-made salsas. The Salsa Roja offers a deep, smoky complexity born from fire-roasted tomatoes and garlic, while the Salsa Verde delivers a bright, herbaceous punch with the characteristic tang of fresh tomatillos and lime. Perfect for any gathering, these salsas represent the beautiful balance of heat, acidity, and earthiness that defines authentic Mexican snacking.
🥗 Ingredients
For the Charred Salsa Roja
- 4 large Roma Tomatoes (ripe and firm)
- 1/2 piece White Onion (peeled and cut into thick wedges)
- 3 cloves Garlic (skin on for roasting)
- 2 pieces Serrano Peppers (stems removed; de-seed for less heat)
- 1/2 cup Cilantro (roughly chopped)
- 1 teaspoon Kosher Salt (or to taste)
- 1 tablespoon Lime Juice (freshly squeezed)
For the Zesty Salsa Verde
- 1 pound Tomatillos (husked and rinsed of sticky residue)
- 2 pieces Jalapeño Peppers (stems removed)
- 1/4 piece White Onion (roughly chopped)
- 2 cloves Garlic (peeled and minced)
- 1/2 cup Cilantro (packed)
- 1/4 teaspoon Cumin (ground)
- 1/2 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Honey or Agave (to balance acidity)
👨🍳 Instructions
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1
Preheat your broiler to high and line a large baking sheet with aluminum foil for easy cleanup.
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2
Place the Roma tomatoes, half onion wedges, unpeeled garlic cloves, and serrano peppers for the Roja on one side of the tray. On the other side, place the husked tomatillos and jalapeños for the Verde.
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3
Broil the vegetables for 5-7 minutes until the skins are blackened and blistered. Flip them over and broil for another 5 minutes until soft and charred.
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4
Remove the garlic cloves and serranos early if they begin to burn; you want a deep char, not a bitter ash.
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5
Once cooled slightly, peel the skins off the roasted garlic cloves for the Roja. You can leave the skins on the tomatoes for extra smokiness.
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6
For the Salsa Roja: Place the charred tomatoes, onion, peeled garlic, serranos, and any juices from the pan into a blender or food processor.
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7
Add the cilantro, salt, and lime juice. Pulse until you reach your desired consistency—chunky or smooth.
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8
For the Salsa Verde: Place the charred tomatillos and jalapeños into a clean blender with the chopped raw onion, garlic, cilantro, cumin, salt, and honey.
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9
Blend until combined but still slightly textured. The tomatillos will naturally thicken the sauce as it cools.
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10
Taste both salsas. Adjust the Roja with more salt or lime if needed. Adjust the Verde with a touch more honey if the tomatillos are too tart.
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11
Transfer both salsas to individual serving bowls and let them sit at room temperature for at least 20 minutes to allow flavors to meld.
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12
Garnish with a few fresh cilantro leaves and serve alongside warm tortilla chips.
💡 Chef's Tips
Roasting the garlic in its skin prevents it from turning bitter while adding a sweet, mellow depth. If your Salsa Verde is too thin, simmer it in a saucepan for 5 minutes to reduce; if too thick, add a splash of water. For an authentic texture, use a stone molcajete (mortar and pestle) to grind the ingredients instead of a blender. Always wash tomatillos thoroughly after husking to remove the naturally occurring sticky sap. Salsas always taste better the next day—make them 24 hours in advance for the best flavor profile.
🍽️ Serving Suggestions
Serve with thick-cut, salted corn tortilla chips and a cold Mexican lager. Drizzle over chicken enchiladas or use as a base for Chilaquiles the next morning. Pair with a flight of mezcal to complement the smoky notes of the Salsa Roja. Serve alongside a bowl of cool guacamole and crumbled queso fresco to balance the heat. Use as a vibrant topping for grilled flank steak or carnitas tacos.