This red salsa is a simple, three ingredient recipe great for topping or simmering food in. It’s so simple you can but won’t want to get it wrong.
I find myself reaching for red salsa instinctively — more often than its equally bright and zesty partner, green salsa.
I am absolutely ridiculous when it comes to a spicy red sauce; I used to regularly use around 10 Fire sauce packets from Taco Bell per ‘rito to coat every bite of my dollar menu cheesy bean and rice burrito with extra creamy jalapeno sauce. Two burritos tops but still.
All you need to do is gather some serranos and tomatoes and you’ve got a red salsa to adjust to your need and liking.
You might also enjoy reading: Catsup Magazine’s Mexican Chilaquiles which utilize this salsa in a larger quantity.
Three Ingredient Mexican Style Roasted Red Salsa
Serves: 1 – 2 People depending on the dish and their spice tolerance
Yields: 1 – 3 oz
- 2 serranos of your spice level
- 1 medium size tomato
- 1/2 tablespoon of salt
You will need
- aluminum paper
- heat source such as a woodfire, hotplate or oven
- molcajete (mortar and pestle) or blender
Roasting the veggies
Place the desired serranos and tomatoes on a sheet of aluminum paper, wrap them in the aluminum and place on a comal or griddle-like heat source. A medium to high heat is best. You’ll know once they’re done when the tomato’s skin begins peeling off naturally. I like mine with nice burn marks.
Mash the salsa
Place your roasted serranos and tomatoes into your molcajete or blender. Add salt and mash.
Store in an airtight container and refrigerate. Use soonish to prevent spoiling. Great for topping eggs in the morning. Mmm… huevos rancheros.