SALSA ENCEBOLLADA – Smoky, Spicy + Packed with Grilled Onions

Salsa Encebollada – Smoky, Spicy & Packed with Grilled Onions

Introduction – Why You Need This Salsa

There’s a place in Tijuana that has a salsa encebollada that haunts my dreams in the best way. Mr. Pollo in Playas de Tijuana is the name of the joint. The dude marinates whole chickens in an adobo rojo, grills them over charcoal, and serves the simplest, yet most flavorful tacos. Behind you, there’s a mobile topping bar, loaded with salsa options—but there’s only one right choice: the red one with grilled cebollitas floating in it.

The mix of arbol and chiltepín chiles sends this salsa into orbit, and your taste buds right along with it. It’s fiery, smoky, and packed with roasted green onions that add a deep, sweet complexity.

I always make this in a molcajete because I love the texture, but if you prefer, you can use a blender. Either way, the flavor slaps.

Why This Salsa Works

✔ Smoky & Bold → Roasted green onions + fire-kissed chiles bring the heat.
✔ Deep Flavor → Slow-cooked ingredients + umami from chicken bouillon.
✔ Texture = A1 → Molcajete gives a chunky, rustic feel (or blend it smooth).
✔ Pairs with Everything → Tacos, grilled meats, even eggs!

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Ingredients

Salsa Encebollada (Yields: 1 Pint)

• 280g Roma tomatoes, ripe

• 230g tomatillos

• 165g green onions, whites and greens separated

• 25g garlic, unpeeled

• 3g arbol chiles

• 2g chiltepín chiles

• Diamond Crystal kosher salt (to taste)

• Knorr chicken bouillon (to taste)

• 1 cup boiling water

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Instructions (Step-by-Step)

1️⃣ Roast Everything Over Fire

🔥 Heat a comal or cast-iron skillet over medium-high heat.
🔥 Place the tomatoes, tomatillos, onion whites, garlic, and chiles directly on the heat.
🔥 Toast chiles just until fragrant—remove immediately (they burn fast!).
🔥 Place toasted chiles in a bowl, pour boiling water over them. Let them steep for 15 min.

2️⃣ Char the Rest of the Ingredients

• Roast tomatoes, tomatillos, onion whites, and garlic until blackened & softened.

• Grill onion greens directly over an open flame (or char them in a pan).

• Let everything cool slightly before blending or mashing.

3️⃣ Crush or Blend (Molcajete vs. Blender)

✅ Molcajete from Masienda (Best for Texture)

• Mash roasted garlic + salt + a splash of chile soaking water until smooth.

• Add chiles, mash into a smooth paste.

• Add charred onion whites, repeat.

• Add roasted tomatoes & tomatillos, grind until your desired texture.

• Fold in charred onion greens.

✅ Blender (Easier, Still Amazing!)

• Blend chiles first with some soaking water to puree them completely.

• Then pulse in tomatoes, tomatillos, & onions to keep some texture.

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Season & Adjust

✔ Salt & Chicken Bouillon to Taste → Don’t skip this—it makes a difference.
✔ Too spicy? Add a pinch of sugar or more tomatoes.
✔ Too acidic? A touch of extra roasted onions balances it.

How to Use Salsa Encebollada

🔥 Tacos → Best with pollo asado or carne asada.
🔥 Quesadillas & Tostadas → That deep flavor needs crispy textures.
🔥 Grilled Meats → Pairs with smoky proteins & roasted veggies.
🔥 Eggs & Breakfast → Drizzle over scrambled eggs or breakfast tacos.

Pro Tips & Final Notes

• Molcajete vs. Blender? Molcajete = Chunky, deep flavor // Blender = Easier, still 🔥

  • I use this molcajete from Masienda - it’s the real deal, heavy and hand-carved.

• Don’t have a comal? You can use a cast iron skillet or broil in the oven — but if you want the real deal, here is a great comal that is heavy-duty and heats like a dream.

• Chiles are unpredictable → Adjust spice as you go!

• Want it thicker? Let it rest for 10 min before serving.

Make It & Show Me!

Try this one & tag me @goatboyintl so I can see your salsa game in action! Tweak the chiles & make it your own. And follow for more 🔥🔥🔥 salsas!