Best 3 Salsa Roja Red Chile Tomatillo Salsa Recipes

A delightful and flavorful salsa roja, also known as red chile tomatillo salsa, awaits your culinary exploration. This zesty and versatile condiment, hailing from the vibrant culinary traditions of Mexico, offers a symphony of flavors that will tantalize your taste buds. Prepared with an array of fresh, handpicked ingredients, this salsa roja captures the essence of Mexican cuisine, blending the tangy notes of tomatillos, the vibrant heat of chiles, and the aromatic blend of spices. Whether you're seeking a fiery kick or a more balanced flavor profile, this recipe provides variations to suit every palate, ranging from mild to medium to hot. Elevate your next taco night, enhance your burritos with a burst of flavor, or create a delightful dip for tortilla chips with this versatile salsa roja. Its vibrant red hue and rich, complex flavor will add a touch of authenticity and zest to any dish, making it a staple in your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE

Salsa Roja Recipe - Mexican Red Table Sauce image

This easy homemade salsa roja recipe is the ultimate Mexican salsa, perfect for tortillas, tacos and burritos, with tomatoes, jalapeno, lime juice and more.

Provided by Mike Hultquist

Categories Main Course

Time 25m

Number Of Ingredients 9

Ingredients

2 pounds tomatoes (chopped)
1 small white onion (chopped)
2 jalapeno peppers (chopped - use Serrano peppers for a bit more heat!)
2 cloves garlic (chopped)
¼ cup chopped cilantro
Juice from half a lime
2 tablespoons olive oil
¼ teaspoon cumin ((optional, not traditional, more Tex-Mex))
Salt to taste

Steps:

Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
Add cumin and bit of salt.
Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
Season with salt if needed and stir.
Cool and refrigerate until ready to use.
Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

Nutrition Facts : Calories 23 kcal, Carbohydrate 2 g, Fat 1 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving

TOMATILLO RED CHILI SALSA

Tomatillo Red Chili Salsa image

Roasted tomatillos, chile de árbol and guajillo peppers are blended together with garlic and salt to yield one of the most delicious salsas to drizzle over your tacos, tostadas or sopes.

Provided by Maricruz

Categories salsas

Time 25m

Number Of Ingredients 6

Ingredients

1 ½ lb tomatillos (husks removed and washed)
6 chile de árbol peppers (stem removed)
3 guajillo chili peppers (stem and seeds removed)
1 small onion (cut in half)
3 garlic cloves (skin on)
salt (to taste)

Steps:

Place a comal or a cast iron skillet over medium heat and allow to heat up until smoky.
Place tomatillos, allow to roast for about 10 minutes or until they soften and charred spots appears, make sure to flip them from time to time to roast evenly.
Half way from tomatillos being roasted, add onions and garlic and roast until onions are translucent.
Add chilies and roast those for a few seconds too (read notes).

Nutrition Facts : Calories 92 kcal, Carbohydrate 17 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving

TOASTED CHILE DE ÁRBOL AND TOMATILLO SALSA

Toasted Chile de Árbol and Tomatillo Salsa image

For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.

Categories Bon Appétit Salsa Sauce Condiment Chile Pepper Hot Pepper Tomatillo Garlic Sauce Secrets

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

10 dried chiles de árbol, seeds and ribs removed
3 medium tomatillos, husks removed, rinsed
3 garlic cloves, smashed
Kosher salt
1 teaspoon fresh lime juice

Steps:

Toast chiles in a medium skillet over medium heat, turning often, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
Place chiles, tomatillos, garlic, and 2 1/2 cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5-8 minutes. Remove from heat and let sit (still covered) 5 minutes.
Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt. Let cool before serving.
Do Ahead
Salsa can be made 3 days ahead. Cover and chill.

Tips:

To achieve the best flavor, use ripe, in-season tomatoes and tomatillos. If you can't find fresh tomatillos, you can substitute canned tomatillos, but fresh is always best.
Roast the tomatoes and tomatillos before blending them. This step intensifies their flavor and gives the salsa a smoky, complex flavor.
Use a variety of chiles to create a salsa with the perfect amount of heat. If you like spicy salsa, use hotter chiles like habaneros or serranos. For a milder salsa, use milder chiles like poblanos or Anaheims.
Add some fresh herbs, such as cilantro or oregano, to brighten up the flavor of the salsa.
Taste the salsa and adjust the seasonings as needed. You may want to add more salt, pepper, or lime juice to taste.

Conclusion:

Salsa roja is a versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for tacos, burritos, enchiladas, and quesadillas. It can also be used as a dipping sauce for chips or vegetables. No matter how you choose to use it, salsa roja is sure to add a burst of flavor to your meals.