Timoteo's Fire-Roasted Taquería Salsa Roja
Bold Mexican Street Taco Flavor with Roasted Tomatillos & Chile de Árbol
Bring the unforgettable flavors of an authentic Mexican taquería into your kitchen with Timoteo's Fire-Roasted Taquería Salsa Roja. This bold, smoky salsa combines fire-roasted tomatillos, ripe Roma tomatoes, toasted chile de árbol peppers, guajillo chiles, garlic, and traditional Mexican seasonings to create a rich, vibrant salsa with the perfect balance of heat, tang, and roasted flavor. Whether you're serving carne asada street tacos, al pastor, carnitas, grilled chicken, or fresh tortilla chips, this homemade salsa delivers restaurant-quality Southwestern flavor with every bite.
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes, plus optional chile soaking time Yield: Approximately 2 cups Heat Level: Medium-Hot to Hot Cuisine: Mexican / Southwestern
Ingredients
10–12 dried chile de árbol peppers, stems removed
4 medium tomatillos, husked and rinsed
2 ripe Roma tomatoes
4 garlic cloves, unpeeled
¼ medium white onion
1–2 dried guajillo chiles, stemmed and seeded
1 tablespoon neutral cooking oil
1 tablespoon freshly squeezed lime juice
1 teaspoon Mexican oregano
½ teaspoon ground cumin (optional)
1 teaspoon kosher salt, or to taste
¼–½ cup warm water, as needed
1 teaspoon apple cider vinegar (optional)
¼ teaspoon Timoteo's Sonoran Spice Rub (optional)
Pinch of chicken powder optional
Preparation
1. Fire-Roast the Vegetables
Heat a cast-iron skillet or comal over medium-high heat. Add the tomatillos, Roma tomatoes, garlic, and white onion. Roast for 8–12 minutes, turning occasionally, until the vegetables develop blistered skins and lightly charred spots. Remove the garlic skins.
2. Toast the Chiles
Reduce the heat to medium-low. Lightly toast the dried chile de árbol and guajillo peppers for approximately 10–20 seconds per side, just until fragrant. Avoid burning the chiles, which can create bitterness. Transfer the toasted chiles to a bowl of hot water and soak for 5–10 minutes until softened. Drain.
3. Blend the Salsa
Combine the roasted vegetables, softened chiles, lime juice, Mexican oregano, cumin (if using), salt, and ¼ cup warm water in a blender. Blend until mostly smooth, adding a little more water if needed to achieve your desired consistency.
4. Fry the Salsa
Heat the oil in a saucepan over medium heat. Carefully add the blended salsa, as it may splatter. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened and the flavors have developed.
5. Adjust and Serve
Taste and adjust the salt, lime juice, and heat level. Add the optional apple cider vinegar for extra tang or a small amount of Timoteo's Sonoran Spice Rub for a signature Southwestern twist. Allow the salsa to cool slightly before serving. For even deeper flavor, refrigerate for one hour before enjoying.
Chef Tim's Tips
For a smokier salsa: Let the tomatillos and tomatoes develop dark, charred spots on the skillet.
For more heat: Add additional toasted chile de árbol peppers or a roasted serrano.
For a milder salsa: Reduce the chile de árbol peppers to 5–6 while retaining the guajillo chiles for their rich color and flavor.
For the best texture: Blend until the chile skins are finely incorporated while keeping the salsa thick enough to cling to tacos.
Storage: Refrigerate promptly in a covered container and enjoy within 4–5 days, or freeze for longer storage.
Great On
Carne Asada Street Tacos
Al Pastor and Carnitas
Grilled Chicken and Steak
Breakfast Burritos and Huevos Rancheros
Quesadillas and Nachos
Fresh Tortilla Chips
Grilled Shrimp and Fish Tacos
Bold Southwestern Roots. Flavors Without Borders.
Discover more bold flavors and handcrafted seasonings at Timoteo's Spice Co.
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