Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Salsa Roja and Salsa Verde Recipes {Taco Shop Red & Green Hot Sauce} Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 50 reviews

This recipe features classic Mexican Salsa Roja and Salsa Verde, perfectly balanced hot sauces made with roasted Roma tomatoes, garlic, and dried chiles de árbol. Ideal for adding a vibrant, spicy kick to tacos and other dishes, with an optional extra heat from fresh serrano peppers.

  • Total Time: 40 minutes
  • Yield: About 1 ½ cups

Ingredients

Salsa Ingredients

  • 3-4 Roma tomatoes, rinsed (about 10-12 oz.)
  • 4 garlic cloves, skin on
  • ½ oz. dried chile de árbol (about 20 chiles), rinsed & stems removed
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon Mexican dried oregano
  • 1 teaspoon salt
  • 2 tablespoons reserved water from soaked chiles

Optional for Extra Heat

  • 2 serrano peppers (adjust to taste)

Instructions

  1. Score Tomatoes: Using a knife, score an “X” on the bottom of each Roma tomato to facilitate easy peeling after roasting.
  2. Roast Tomatoes and Garlic: Place the tomatoes and skin-on garlic cloves on a foil-lined baking sheet. Broil on high heat just a few inches from the heat source for about 5 minutes.
  3. Flip and Continue Roasting: Remove the garlic cloves, flip the tomatoes, and broil for an additional 5 minutes until the skin is blistered and slightly charred.
  4. Toast Dried Chiles: Meanwhile, heat a skillet over medium-high heat and toast the dried chile de árbol for 1-2 minutes, stirring constantly to avoid burning, until slightly browned.
  5. Soak Toasted Chiles: Place toasted chiles in a saucepan with about 2 cups of boiling water, cover, and let soak for 20 minutes to soften.
  6. Peel Roasted Produce: Peel skins off the roasted tomatoes and garlic cloves once cool enough to handle, and add them to a high-powered blender.
  7. Blend Salsa: Add soaked chile de árbol (with 2 tablespoons of reserved soaking water), apple cider vinegar, Mexican oregano, salt, and serrano peppers if using. Blend until smooth, about 1-2 minutes. Add more soaking water if a thinner consistency is desired, and adjust salt to taste.
  8. Store and Serve: Transfer salsa to an airtight jar or condiment squeeze bottle. Refrigerate until ready to enjoy. Use it to spice up tacos, grilled meats, or any dish needing a flavorful hot sauce.

Notes

  • Be careful not to burn the dried chiles during toasting; they toast quickly and can become bitter if overdone.
  • Adjust serrano peppers according to your preferred heat level or omit for mild salsa.
  • Using a high-powered blender ensures a smooth, creamy texture for the salsa.
  • Salsa can be stored refrigerated for up to one week in an airtight container.
  • For a thinner salsa, add more of the chile soaking water gradually until desired consistency is reached.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Condiment
  • Method: Broiling
  • Cuisine: Mexican

Find it online: https://flavorhug.com/salsa-roja-and-salsa-verde-recipes-taco-shop-red-and-green-hot-sauce-recipe/