SALSA CREMOSA ROJA - A Spicy, Creamy Red Sauce Built for Tacos

Salsa Cremosa Roja – A Smoky, Creamy Red Sauce Built for Tacos

Introduction

This is not your average red salsa.

Salsa Cremosa Roja is smoky, spicy, and smooth with just the right amount of bite. It’s built for tacos - specifically al pastor or carne asada - but honestly, it’ll elevate anything it touches. The guajillo chiles give it that signature deep red hue, while chiltepín chiles bring the heat in a sneaky, addicting way.

The key here is balance: caramelized onion and garlic bring sweetness and depth, the tomatillos add brightness, and the chiles punch through with layered heat.

Why This Salsa Works

🔥 Chiltepín = floral heat that sneaks up on you
🧅 Caramelized onion + garlic give depth and sweetness
🌶 Guajillos bring color, body, and that toasty chile flavor
🍈 Tomatillos balance the richness with acidity
🌮 It’s tailor-made for tacos, especially grilled meats

---

Ingredients (Yields: 1 Pint + ¼ Cup)

• 50g (3½ tbsp) neutral oil

• 125g (4.4 oz / 1 medium) white onion, large dice

• 25g (0.9 oz / 5 cloves) garlic, whole and peeled

• 6g (0.2 oz / ~1 tbsp) chiltepín chiles

• 355g (12.5 oz / ~8) tomatillos, whole

• 130g (4.6 oz / ~½ cup) water

• 5g (1 tsp) Diamond Crystal kosher salt

• 1.5g (½ tsp) sugar, or to taste

• 10g (0.35 oz / ~2) guajillo chiles seeded and stemmed

• 150g (5.3 oz / ~⅔ cup) boiling water

Instructions

1️⃣ Rehydrate the Guajillos

Toast guajillo chiles on a dry comal until fragrant, about 1 minute.
Transfer to a bowl and cover with boiling water. Let them steep until tender.

2️⃣ Build the Flavor Base

In a pan, heat oil slightly. Add onion and cook until just starting to brown.
Add garlic and chiltepín chiles and cook until everything is golden and tender. Set aside to cool.

3️⃣ Cook the Tomatillos

Place tomatillos and water in a small pot. Cover and simmer on low until the tomatillos are soft but not bursting. Strain and reserve the cooking liquid.

4️⃣ Blend It Up

In a blender, combine the onion mixture, tomatillos, rehydrated guajillos, salt, and sugar. Blend until smooth, adjusting the texture with reserved cooking liquid as needed.

Taste and adjust seasoning—more salt, more sugar, more heat—it’s up to you.

---

Tools I Used

• Comal – For toasting guajillos

• Blender – A high-speed blender gets it silky smooth

• Saucepan – For caramelizing onions and simmering tomatillos

• Tongs – To handle chiles and tomatillos without burning yourself

• More of my fave tools here!

Tips & Tricks

🕰️ Take your time caramelizing the onions - it makes all the difference
🌶️ Can’t find chiltepín? Use chile de árbol as a backup, but it won’t hit the same
🥵 Too thick? Loosen with tomatillo cooking water
🥶 This salsa keeps well - make a double batch, keep in the fridge, and eat throughout the week

Make It & Show Me

I love seeing your creations. Tag me on IG @goatboyintl when you make this, especially if you slap it on some tacos. Got a question or want to sub in different chiles? Drop it in the comments—I got you.