Homemade Salsa Roja – 15-Minute Recipe
A bright, smoky salsa roja bursting with the flavors of roasted tomatillos and fiery chilies. This quick, chunky salsa is perfect for tacos, nachos, or as a dip for fresh tortilla chips.
Recipe by marlen.cooks· Structured by ReelsMeals
From: TikTok(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 6 tomatillos
- 9 Chile de árbol
- 2 garlic
- 2 chile guajillo
- tomatillos
- 1 tbsp chicken bouillon
Instructions
- 1Roast the green tomatillos and garlic cloves in a hot skillet until the skins are charred.
- 2Roasting green tomatillos in a skillet (as seen with charred skins being turned with tongs).
- 3Transfer the roasted tomatillos and garlic to a blender.
- 4Add the dried Chile de árbol and small chile guajillo to the blender.
- 5Combining roasted tomatillos and dried chilies in a blender (blender contains roasted tomatillo and dried chilies, water is added).
- 6Add the rest of the tomatillos to the blender.
- 7Add 1 Tbsp chicken bouillon (or salt) to the blender.
- 8Pulse for chunky salsa.
- 9Pulse the mixture until a chunky salsa consistency is achieved.
- 10Pour the salsa into a white bowl and serve.
- 11Pour salsa into a white bowl (as shown with the blended salsa being poured).
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Char the vegetables first
Roast the green tomatillos and garlic cloves in a hot skillet until the skins are charred before blending.
Layer chilies before fresh tomatillos
Add the dried Chile de árbol and small chile guajillo to the blender before the remaining fresh tomatillos.
Pulse for chunky texture
Pulse the blended mixture until a chunky salsa consistency is achieved.
Season at the end
Add 1 Tbsp chicken bouillon (or salt) to the blender after all other ingredients are combined.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Homemade Salsa Roja?
- About 15 minutes in total: 10 minutes of prep and 5 minutes of cooking.
- How many servings does this Homemade Salsa Roja recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Homemade Salsa Roja recipe come from?
- It was shared by marlen.cooks on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.