Salsa Roja – The Underrated Heavyweight of Salsas

Salsa Roja – Smoky, Spicy & The Most Underrated Salsa

Introduction

Salsa roja, in my humble opinion, is underrated.

I took a poll on my Instagram, putting salsa verde vs. salsa roja in a head-to-head battle. The results? 55% verde, 45% roja. Close, sure. But not close enough.

Salsa roja deserves more respect. It can be spicy, mild, smoky—whatever you want it to be. Maybe people hesitate because green means "go" and red means "stop"? Maybe they’re intimidated? Well, today, we fix that.

This version uses tomatillos instead of tomatoes, bringing a silky texture and bright acidity that cuts through rich grilled meats like a champ. What makes it “roja” isn’t tomatoes—it’s the dried chiles (árbol + guajillo) that stain it that deep, hypnotizing red.

🔥 This salsa doesn’t just wake up your food—it wakes up you.

Why This Salsa Works

✔ Deep, smoky heat → Toasted guajillo + árbol chiles give it complexity.
✔ Tomatillos = Silky & Balanced → Brighter, less watery than out-of-season tomatoes.
✔ Pairs with Anything → Tacos, grilled meats, eggs, or straight from the spoon.

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Ingredients

Salsa Roja (Yields: 1 Pint)

• 200g tomatillos, whole

• 50g white onion, large dice

• 20g garlic, peeled

• 20g guajillo chiles, seeded & stemmed

• 15g árbol chiles, whole

• 15g neutral oil

• 9g Diamond Crystal kosher salt

• 4g chicken bouillon powder

• 220g water

Instructions

1️⃣ Simmer the Tomatillos, Onion & Garlic

1. In a pot over medium-high heat, add tomatillos, onion, garlic, and water.

2. Simmer gently for 10-13 minutes, stirring occasionally.

3. Once the tomatillos are tender and starting to collapse, remove from heat.

4. Let cool at room temperature while you toast the chiles.

2️⃣ Toast & Soak the Chiles

1. In a sauté pan over medium heat, heat neutral oil until shimmering.

2. Add guajillo & árbol chiles, stirring until fragrant and slightly tobacco-colored.

3. Remove immediately and transfer to a bowl of boiling water to steep until tender.

3️⃣ Blend Until Smooth

1. Transfer the softened chiles, onion, and garlic to a blender.

2. Taste the steeping liquid—if it’s too bitter, discard it.

3. Add just enough steeping water to purée the chiles until smooth.

4. Once smooth, add the tomatillos, salt, chicken bouillon, and blend on low until combined but not overly puréed.

5. Taste & adjust seasoning—more salt, bouillon, or a pinch of sugar if needed.

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Tips & Tricks

🔥 Dried chiles can be unpredictable. Some batches are mild, some are fiery. Taste & adjust!
🔥 Tomatillos bring a silkier texture than tomatoes, but feel free to swap.
🔥 If the salsa is too bitter, don’t use the chile soaking water—start fresh.

How to Use Salsa Roja

🔥 Tacos & Burritos → Smoky heat that layers beautifully.
🔥 Grilled Meats → The acidity cuts through fatty, charred proteins.
🔥 Eggs, Rice, or Dipping Chips → A deep, flavorful upgrade to anything.

Make It & Show Me

Try this salsa and tell me how you use it! Tag me on Instagram @goatboyintl so I can see.

🔥 Feel free to change up the chiles—it’s your street fight, man. Godspeed.