Salsa roja
Item 1 of 1
This fiery, smoky salsa recipe showcases exactly what makes Mexican food so delicious. Simple to make and packed with flavour, it's particularly delicious dolloped onto tacos.
This recipe is similar to the salsas you'll find all over Mexico City – see Nud's travelogue and other recipes inspired by the Mexican capital here.
First published in 2019
discover more:
This is a smoky, rich salsa that adds a depth of flavour to all sorts of tacos and Mexican dishes. It’ll last a few weeks in the fridge.
Ingredients
Metric
Imperial
- 3 guajillo chilli peppers
- 3 garlic cloves
- 2 tomatoes
- 1/2 onion
- 250ml of hot water
- 50ml of cider vinegar
- 1 pinch of salt
- 1 pinch of ground cumin
SAVE RECIPE
Method
1
Preheat an oven to 250°C/gas mark 9. Place a frying pan over a high heat and toast the guajillo chillies until they start to smoke, then transfer to a bowl and cover with the hot water. Leave to soak for 20 minutes
2
Meanwhile, place the tomatoes, garlic and onion on a baking tray and cook in the oven for 30 minutes or until blackened. Peel the garlic and place in a blender with the tomatoes and onion, then add the soaked chillies and the water. Blitz until chunky, then add the cumin and salt. Taste and adjust the seasoning as necessary – it should be smoky and a little spicy. Serve with tacos and other Mexican dishes
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