Roasted Red Salsa is a smoky, spicy condiment made by blending charred tomatoes, tomatillos, garlic, and toasted chiles de árbol. The roasting process deepens flavors and creates a complex, restaurant-quality salsa that pairs with tacos, chips, and any Mexican dish.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Add the roasted tomato, tomatillos, garlic clove, white onion, and toasted chiles de árbol to a blender.
Pour in the water.
Season with freshly ground black pepper.
Blend until the salsa reaches your desired consistency.
Pour the salsa into a serving bowl.
Season with salt to taste, stir to combine, and serve.
Store in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays for up to 3 months.
cast-iron skillet or comal · blender or food processor
Roasting is essential to this recipe—it caramelizes the vegetables and chiles, developing the smoky, deep flavor that defines roasted red salsa. Raw ingredients will produce a different, less complex result.
Chiles de árbol are moderately hot (15,000–30,000 Scoville units). Reduce the amount to 8 chiles for milder heat, or increase to 15 for spicier salsa.
Store in an airtight container in the refrigerator for up to 5 days. Freeze in ice cube trays for up to 3 months for easy portioning.
Use a cast-iron skillet or comal over medium-high heat, turning vegetables and chiles frequently until charred and softened (5–8 minutes). Alternatively, roast on a grill or under a broiler.
Yes. Add more water for a thinner consistency or reduce water and blend less for a chunkier texture.
Mexican-Style Shrimp Cocktail With Tajín
5 min
Rajas Con Queso
30 min
Braised Pork with Tamale
285 min
Salsa Macha
15 min
Charred Tomato And Tomatillo Salsa
15 min
7 Layer Dip
20 min
Vegan Seven Layer Dip
40 min
Best Cantarito Cocktail
5 min
