SALSA ROJA

Ingredients

  • 16 tomatillos

  • 6 cloves (18g) garlic, lightly crushed, not peeled

  • 3 tbsp (18g) ground New Mexico chiles

  • 2 tsp (4g) ground cumin

  • 1 tbsp (15ml) lime juice

  • 1 tsp (2g) lime zest

  • 1 tsp (6g) salt

  • ½ tsp (1g) black pepper

  • 2 tbsp (30ml) Chipotle Tabasco sauce

Method

  1. Prep the Tomatillos – Remove the husks from the tomatillos and rinse them thoroughly.

  2. Broil – Place the tomatillos on a tray with the lightly crushed, unpeeled garlic. Broil until charred, turning the tomatillos halfway through.

    • This will take about 12 minutes total.

  3. Peel the Garlic – Once broiled, peel the garlic cloves.

  4. Blend – Add the broiled tomatillos, peeled garlic, ground New Mexico chiles, cumin, lime juice, lime zest, salt, and pepper to a food processor. Blend until smooth.

  5. Finish – Add the Chipotle Tabasco sauce and stir to combine.

Additional Notes

This recipe will need to be refined in the future, as I think I can get it almost perfect. This was made to copycat Chipotle’s red salsa, and it more or less achieved that goal — it tasted quite similar.

When I say “improve,” I mean improve it as a salsa roja overall, not necessarily in the copy-cat sense. The copy-cat version is already close; the refinement is more about elevating it as a standalone salsa.