Three Essential Mexican Salsas

Mexican Restaurant Salsa

1. 1

   Roughly chop the onion, jalapeño, and garlic. Pulse onion, jalapeño, garlic, cilantro, lime juice, white distilled vinegar, and salt in a food processor until coarse. Add tomato sauce and fire‑roasted diced tomatoes and pulse to the desired texture. Taste, adjust salt if needed, and serve cold with chips.

Tomatillo Salsa

2. 2

   Preheat the oven to 450°F (450°F). Roughly chop the white onion and poblano peppers; halve the tomatillos. Spread the onion, poblano, tomatillos, and garlic on a parchment‑lined sheet pan and roast for 15–22 minutes, until blistered. Transfer to a food processor, add the 8 g of salt, and let rest for 10 minutes. Pulse to your preferred texture, taste, then chill before serving.

3. 3

   Dried Chile Taquera Salsa: Preheat the oven to 450°F (450°F). Stem and seed the guajillo, ancho, and árbol chiles, then toast them in a dry pan for 1–2 minutes. Soak the toasted chiles in water for 15 minutes. Roast tomatoes, tomatillos, white onion, and garlic on a sheet pan for 15–18 minutes (broil 2–5 minutes for extra char if desired). Blend the roasted vegetables with the softened chiles, white vinegar, salt, and sugar; let rest 10 minutes. Add the reserved chile‑soaking water (or fresh water) and blend until smooth. Heat 2–3 tbsp neutral oil in a saucepan and fry the salsa for about 2 minutes until it darkens and thickens. Cool completely and serve.