Four salsas to try

4 salsas to try

by Justin Segelstrom

1. Smoky Salsa Roja

Indulge in the bold, smoky flavors of this vibrant salsa roja, ideal for enhancing your favorite dishes like tacos, burritos, and nachos. With its tantalizing taste and captivating color, this salsa is bound to become a kitchen essential.

Ingredients:

  • 6 Guajillo dried chiles
  • 2 Ancho dried chiles
  • 3 tomatoes
  • ½ onion
  • 3 garlic cloves
  • 1 chipotle in adobo
  • 1 tablespoon adobo sauce
  • ½ teaspoon Mexican oregano (optional)
  • 1 teaspoon salt
  • Freshly cracked black pepper
  • Splash of cider vinegar
  • 2 ½ cups water
  • Olive oil

Instructions:

1. Preheat your oven to 400°F. Roast the tomatoes until they are slightly charred and softened.

2. Clean the dried chiles by wiping off any dust with a damp cloth. Remove the stems and seeds.

3. In a pan, heat olive oil over medium heat. Sauté the onion and garlic until softened.

4. Add the dried chiles to the pan and cook for a few minutes.

5. Add the roasted tomatoes, chipotle in adobo, adobo sauce, Mexican oregano (if using), salt, pepper, and water to the pan. Simmer for 5 minutes.

6. Transfer the mixture to a blender and blend until smooth.

7. Strain the salsa through a fine mesh strainer into a bowl.

8. Adjust the seasoning with salt, pepper, and cider vinegar to taste.

9. Serve and relish in the delightful flavors of your homemade smoky salsa roja!

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2. Salsa Quemada

Prepare to elevate your salsa game with this Charred Salsa recipe. By embracing the rich flavors imparted by roasting the vegetables and aromatic ingredients, this salsa promises to delight your taste buds with its smoky essence, potentially revolutionizing your culinary repertoire.

Ingredients:

  • 6 medium-sized tomatillos, husked, rinsed, and dried
  • 3 medium roma tomatoes, washed and dried
  • 2 to 3 large cloves of garlic, unpeeled
  • 1 or 2 large serrano or jalapeno chiles, with stems
  • ¼ white onion, finely diced
  • 1 teaspoon of kosher salt
  • 1 tablespoon of minced cilantro

Instructions:

1. Switch on the stovetop fan for ventilation. Cover a large cast-iron skillet with aluminum foil and place it over high heat.

2. Arrange the tomatillos, tomatoes, garlic, and chiles directly on the foil. Roast them without frequent movement until the garlic softens, the chiles develop charred streaks and become tender, the tomatoes acquire a thorough char on all sides, and the tomatillos become soft and begin to bubble (this process usually takes around 20 to 25 minutes). Remove each ingredient from the skillet as it finishes cooking and set them aside to cool. The garlic will likely finish first, whereas the tomatoes will require the most time.

3. Once the tomatoes are thoroughly blackened and start to collapse, place the tomatillos back in the skillet if necessary. Carefully wrap the tomatoes and tomatillos in the foil (use oven gloves if the foil is hot), lift them out of the skillet, and set them aside to cool.

4. Transfer the roasted vegetables and any released juices to a food processor (retain the blackened bits for added flavor). Peel the garlic, remove the stems from the chiles (and deseed them for a milder salsa), and add them to the food processor along with the diced onion and salt. Pulse the mixture until it is well combined and mostly smooth, maintaining a bit of texture. Finally, add the cilantro and pulse briefly. Taste the salsa and adjust the salt if necessary.

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3. Salsa Macha

Indulge in the bold flavors of this Macha Salsa — a fiery blend of dried ancho chiles, guajillo chiles, and chile de arbol, paired with peanuts, garlic, and sesame seeds. With its rich and complex taste, this salsa is a perfect condiment to elevate any dish. Spoon it over tacos, drizzle it on eggs, or use it as a dip for chips—the possibilities are endless! It's similar to an Asian chili crisp.

Ingredients:

  • 2 large dried ancho chiles
  • 2 large dried guajillo chiles
  • 5-6 dried chile de arbol
  • ¼ cup peanuts
  • 4 cloves garlic, chopped
  • 1 tablespoon sesame seeds
  • 2 cups vegetable oil (use 1 cup for less oiliness)
  • 1 teaspoon apple cider vinegar
  • Salt, to taste (about 1/2 teaspoon)
  • ½ teaspoon Mexican oregano

Instructions:

1. Remove stems and seeds from the dried ancho chiles, dried guajillo chiles, and dried chile de arbol. Finely chop the peppers.

2. In a medium pot, combine peanuts, chopped garlic, sesame seeds, and oil. Heat until garlic is crispy and seeds are golden.

3. Remove from heat and add chopped peppers. Let cool for 10 minutes.

4. Stir in apple cider vinegar, salt, and Mexican oregano.

5. Blend mixture until desired consistency, ensuring there's still some texture for those satisfying crunchy bites.

6. Serve and enjoy! Note: This salsa should resemble a chili crisp, which is why it contains a generous amount of oil. If you're concerned about the oil content, you can halve the amount of oil used.

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4. Salsa Cremosa

This salsa is one of my absolute favorites because it pairs so well with Mexican food, especially tacos. The arbol chiles give it a nice kick, but be warned — they're pretty spicy! Feel free to use fewer if you're a bit wary, haha.

Ingredients:

  • 2 medium tomatoes
  • ¼ small onion
  • 2 small garlic cloves
  • 7 arbol chiles (or fewer, to taste)
  • 1 tsp salt
  • ½ cup vegetable oil

Instructions:

1. Heat 2 tablespoons of oil in a frying pan. Roughly chop the tomatoes and onion. Add them to the pan and sauté, stirring occasionally.

2. After about 5 minutes, add the garlic and continue to sauté for another 5 minutes. Remove the vegetables from the pan and set aside.

3. In the same pan, add another tablespoon of oil and fry the arbol chiles for 3 minutes. Remove them from the heat.

4. Combine all the ingredients in a blender. Add the salt and begin blending. Gradually add the remaining oil while blending until the salsa is smooth and slightly runny.

5. Serve with your favorite taco recipe and enjoy!