Salsa Roja (Spicy Red Tomatillo & Chile de Árbol Salsa)
This fiery Salsa Roja, inspired by Guga Foods’ signature smoky style, captures the essence of authentic Mexican flavor. Roasted tomatillos, garlic, and onion meet toasted chile de árbol and a hint of olive oil to create a deep, bold, and spicy red sauce that’s as versatile as it is addictive. Perfect for tacos, birria, grilled meats, or breakfast eggs, this salsa delivers rich heat and tang balanced with roasted depth. Whether you like it mild or extra hot, it’s the ideal way to bring that smoky taquería flavor home — simple, fresh, and packed with personality.
TheKnird
Bold, smoky, and fiery, this Salsa Roja is influenced by Guga Foods’ signature approach to building deep, roasted flavor. Combining blistered tomatillos and garlic with toasted chile de árbol gives this salsa its signature red hue and intense heat. It’s the perfect balance of spice and tang — ideal for birria, tacos, or grilled meats.
Ingredients
10 tomatillos, husked and rinsed
3 garlic cloves
½ white onion
20 dried chile de árbol
3 tablespoons fresh cilantro
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Heat a skillet over medium heat and add the olive oil.
Lightly toast the chile de árbol for 30–60 seconds, just until fragrant — remove and set aside to prevent burning.
In the same skillet, roast the tomatillos, onion, and garlic in the remaining olive oil until blistered and softened — about 8–10 minutes.
Transfer everything to a blender or food processor. Add the toasted chiles, cilantro, salt, and pepper.
Blend until smooth, adding a tablespoon or two of water for consistency if needed.
Taste and adjust seasoning. Serve warm, at room temperature, or chilled.
Notes
Use fewer chiles for milder heat or rehydrate them in hot water before blending for a smoother texture.
Olive oil enhances the roasted flavor and rounds out the spice.
This salsa pairs perfectly with birria, carne asada, or tacos al pastor.