Three essential Mexican salsas made from scratch using a simple charring technique: Salsa Roja with Roma tomatoes and dried chiles, Salsa Verde with tomatillos and serrano peppers, and complex Salsa Ranchera. All three develop deep, smoky flavor with minimal ingredients and a single core method.
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For the Salsa Roja: Add quartered Roma tomatoes, chunks of onion, and garlic cloves to a hot, dry skillet. Cook, turning occasionally, until charred and softened.
Add the dried chiles de árbol to the pan and sauté quickly for about 30 seconds until fragrant and slightly softened. Be careful not to burn them.
Transfer all the charred ingredients from the skillet to a blender. Add a generous pinch of salt.
Blend until you reach your desired consistency. Pour into a container and set aside.
For the Salsa Verde: Add whole tomatillos, serrano peppers, and garlic to a hot, dry skillet.
Cover the skillet and cook, shaking the pan occasionally, until the tomatillos are softened and have changed from bright green to a dull, olive green color.
Transfer the cooked ingredients to a blender, add salt, and blend until smooth.
Let the blended salsa cool for a few minutes. Then, add fresh cilantro and a chunk of raw white onion.
Pulse the blender a few times just until the cilantro and onion are roughly chopped and combined. Do not over-blend. Pour into a container.
For the Salsa Ranchera: Add quartered Roma tomatoes, whole tomatillos, chunks of onion, garlic cloves, and serrano peppers to a hot, dry skillet.
Cover and cook, shaking the pan occasionally. Once the tomatillos have softened and changed color, remove them from the pan and set them aside in a bowl.
Continue to cook the remaining vegetables in the skillet until they are well-charred and softened.
Add the dried chiles de árbol to the pan and sauté quickly for about 30 seconds until fragrant.
Transfer everything from the skillet (tomatoes, onion, garlic, serranos, chiles de árbol) to the blender, leaving the cooked tomatillos aside for now.
Blend the mixture until smooth. Add salt and blend again to combine.
Add the reserved cooked tomatillos to the blender and pulse a few times just to incorporate them. Pour into a container.
Store all three salsas in airtight containers in the refrigerator for up to 5 days; flavors improve after 24 hours. Freeze for up to 3 months.
cast-iron skillet or grill grate (for charring) · food processor or molcajete (for blending)
Salsa Roja uses Roma tomatoes and dried chiles for a smoky, deep flavor. Salsa Verde relies on tomatillos and fresh serrano peppers for brightness and tang. Salsa Ranchera combines elements of both with added complexity from multiple chile varieties.
Charring is the signature technique in all three recipes—it builds smokiness and caramelizes natural sugars. You can char directly over a gas flame, under a broiler, or in a cast-iron skillet.
Yes. All three store well in airtight containers in the refrigerator for up to 5 days. Flavors deepen after 24 hours.
Heat level depends on the chile selection. Dried chiles de árbol are moderately spicy; serrano peppers add sharp heat. Reduce chiles or remove seeds for milder versions.
Cilantro is traditional and adds brightness. Parsley is a neutral substitute, though it won't replicate the herbaceous bite.
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