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These authentic Mexican Salsa Roja and Salsa Verde recipes are easy to make, and ready in about 20 minutes! They are similar to the red & green hot sauces I'm always craving from the Taco Shops!
Except, it's better homemade, because you can control the spice level and the quality of the ingredients!
Spice Level of Salsa Roja and Salsa Verde:
You have control over the spice level in these! If you follow the recipe as is, the heat level is Medium-Hot! It just depends on how spicy the chile peppers you are using are.
- To increase heat: Add more Serrano peppers! Or reduce the amount of tomatoes in the Salsa Roja, and substitute with ¼ cup water per tomato taken out.
- To decrease heat: Reduce Serrano peppers, remove the seeds, or simply eliminate. For the Salsa Roja, you can also add in an extra tomato.
Notes on Salsa Verde:
- You can broil the tomatillos for about 4 minutes per side, instead of baking. Reason why I prefer to bake the tomatillos: They often vary so much in size! So, I find I have to constantly check them if broiling to make sure the smaller ones aren't burning. But if you don't mind that, it's definitely the quicker option! Baking is just the more fool-proof method. 🙂
- If you prefer a more subtle taste of garlic, roast the garlic cloves (skin on) on the same pan as the tomatillos. The garlic will cook faster than the tomatillos, so remove them after about 10 minutes, or until softened. Then just peel before tossing into the blender.
- This Salsa Verde can convert into Green Enchilada Sauce for Enchiladas Verdes, with the addition of just two ingredients!
Notes on Salsa Roja:
- Scoring the tomatoes with an "X" on the bottom allows for easy peeling!
- The amount of Chile de Arbol I like to use for medium heat is ½ ounce (about 20-25 chiles), but you can adjust to your taste.
Storage:
- Store these in airtight containers in the fridge for up to 1 week, or in the freezer for up to 6 months. When ready to use, just thaw overnight in the fridge and shake/stir well.
- If the salsas thicken too much in the fridge, just shake or whisk, and add in a bit of water if needed to thin it out.
- Use Condiment Squeeze Bottles to store the hot sauces in for easy serving! I love THESE ONES from Amazon! I use them to store this hot sauce in the fridge, or freezer when I make extra. They are dish-washer, freezer, and microwave safe.
Blending Tips:
- When blending, I recommend using a High-Powered Blender like the one I have: Vitamix. But, you can also use a food processor, although you may have to blend it in batches.
- If using a regular blender, it may not come out as smooth. You will have to blend it longer, and open and mix a few times during blending, until desired consistency is achieved.
Use theses salsas as a dip, or as a topping on foods you would normally use Red Hot Sauce or Green Hot Sauce on.
Try them out on our:
- Chicken Fajitas
- Blackened Mahi-Mahi Tacos
- Red Chicken Enchiladas
- Sweet Potato & Black Bean Tacos
- Authentic Chiles Rellenos
- Crispy Shredded Beef Tacos
Enjoy! 🙂
TRIED THIS RECIPE? PLEASE LEAVE A REVIEW AND A STAR RATING IN THE COMMENT SECTION...WOULD LOVE TO KNOW HOW IT CAME OUT!
Salsa Roja {Red Hot Sauce}
An authentic Mexican Salsa made with dried chile de arbol and red tomatoes. This reminds me of the "Taco Shop" style red hot sauce you can use on all of your favorite Mexican dishes. Or, use it on any foods you'd like to add some flavorful spice to!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 cup
Calories: 14kcal
Equipment
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 tablespoon reserved water from soaked chiles
Optional (for extra heat):
- serrano peppers I usually add 2, we like ours spicy!
Instructions
- Using a knife, score an “X” on the bottom of each tomato (this allows easy peeling).
- Place the tomatoes and garlic cloves (skin-on) on a foil-lined baking sheet, and Broil on High (a few inches from the heat source) for about 5 minutes.
- Remove the garlic cloves, flip the tomatoes and broil 5 more minutes.
- Meanwhile, heat a skillet on medium-high. Toast the chiles de arbol for about 1-2 minutes, mixing constantly, until slightly browned. (Careful to not burn, they cook fast!)
- Place the chile de arbol in a sauce pan with about 2 cups of boiled water. Cover and let soak for 20 minutes.
- Peel the tomatoes and the garlic and add them to a High-Powered Blender (like this one: Vitamix). Add the rest of the ingredients: chiles de arbol, reserved water from pan (2 tablespoons to start), apple cider vinegar, oregano, salt, and serrano peppers (if using).
- Blend until smooth (1-2 minutes). You can add in more water if you would like a thinner consistency, and more salt to taste.
- Store in an air-tight jar, container, or these: Condiment Squeeze Bottles, and keep in the fridge until ready to use.
Video
Notes
Blending Tips:
- When blending, I recommend using a High-Powered Blender like the one I have: Vitamix. But, you can also use a food processor, although you may have to blend it in batches.
- If using a regular blender, it may not come out as smooth. You will have to blend it longer, and open and mix a few times during blending, until desired consistency is achieved.
Nutrition Facts
Serving: 2tablespoon | Calories: 14kcal | Carbohydrates: 2.2g | Protein: 0.8g | Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 106mg | Fiber: 0.9g | Sugar: 1.1g | Vitamin A: 6.9IU | Vitamin C: 10mg | Calcium: 0.8mg | Iron: 0.8mg
Tried this recipe?Mention @thatsdeelicious or tag #thatsdeelicious!
Salsa Verde {Green Hot Sauce}
An authentic Mexican salsa that is made with tomatillos which have a tart, fruity, unique flavor. This reminds me of the "Taco Shop" style Green Hot Sauce you can use on all of your favorite Mexican dishes. Or, use it on any foods you'd like to add some flavorful spice to! This is also the base used in our Green Enchilada Sauce for Enchiladas Verdes!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 cups
Calories: 12kcal
Ingredients
- 1 pound tomatillos
- 2 garlic cloves peeled
- 1.5 teaspoon salt
- 2 serrano peppers or jalapeños (more or less to taste)
- ½ cup fresh cilantro chopped
- 1 cup onion chopped (about ½ large or 1 small onion)
Instructions
- Remove the husk and stems from the tomatillos, and rinse well.
- Place the tomatillos upside down (to keep them from rolling around) onto a foil-lined baking sheet. Bake at 425ºF for 15 minutes.
- Place the tomatillos, and all other ingredients into a High-Powered Blender (like this one: Vitamix) and blend about 1-2 minutes, until smooth.
- Store in an air-tight jar, container, or these: Condiment Squeeze Bottles, and keep in the fridge until ready to use.
Video
Notes
- If you prefer a more subtle taste of garlic, roast the garlic cloves (skin on) on the same pan as the tomatillos. The garlic will cook faster than the tomatillos, so remove them after about 10 minutes, or until softened. Then just peel before tossing into the blender.
Blending Tips:
- When blending, I recommend using a High-Powered Blender like the one I have: Vitamix. But, you can also use a food processor, although you may have to blend it in batches.
- If using a regular blender, it may not come out as smooth. You will have to blend it longer, and open and mix a few times during blending, until desired consistency is achieved.
Nutrition Facts
Serving: 2tablespoon | Calories: 12kcal | Carbohydrates: 2.2g | Protein: 0.4g | Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 212mg | Potassium: 100.6mg | Fiber: 0.7g | Sugar: 1.3g | Vitamin A: 5IU | Vitamin C: 8mg | Calcium: 1.1mg | Iron: 1.3mg
Tried this recipe?Mention @thatsdeelicious or tag #thatsdeelicious!
Watch the VIDEO on how to make Salsa Roja and Salsa Verde (Taco shop Red Hot Sauce and Green Hot Sauce)
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