Salsa is what makes a taco. Pico de gallo is fresh and crunchy, and goes with everything. Salsa roja is cooked: the tomatoes, onion, garlic and chillies are charred in a dry pan, then blended and fried briefly, which gives a deeper, smoky flavour.
You control the heat. Jalapeños are medium; dried chiles de árbol are hot. Start with less chilli, taste, and add more. See how spicy Mexican food is.
- Serves
- 6–8
- Prep
- 20 min
- Cook
- 20 min
- You’ll need
- A heavy dry frying pan and a blender
- Difficulty
- Easy
Ingredients
For the pico de gallo
- 4 ripe tomatoes, deseeded and finely diced
- ½ white onion, finely chopped
- 1–2 green chillies, such as jalapeños, finely chopped
- a handful of fresh coriander, chopped
- juice of 1 lime
- ½ tsp salt
For the salsa roja
- 500 g ripe plum tomatoes
- ½ white onion, cut into thick wedges
- 3 garlic cloves, unpeeled
- 1–3 dried chiles de árbol, stalks removed (or 1 fresh red chilli)
- 1 dried guajillo chilli, stalk and seeds removed (optional, for colour and depth)
- 1 tbsp vegetable oil
- ½ tsp salt, plus more to taste
- juice of ½ lime
Method
- Make the pico de gallo. Mix the tomatoes, onion, chilli and coriander. Just before serving, stir in the lime juice and salt. Taste and adjust. Chilli handling: wash your hands well after touching chillies (or wear thin gloves), and keep your fingers away from your eyes.
- Char the vegetables. For the salsa roja, heat a heavy dry frying pan over a medium-high heat. Add the tomatoes, onion and garlic and cook for 10–12 minutes, turning, until blackened in patches and softened. Take out the garlic sooner if it’s browning fast, and peel it.
- Toast the chillies. Toast the dried chillies in the same pan for 15–20 seconds a side, until fragrant but not burnt. Open a window: toasting chillies can make you cough.
- Blend. Blend the charred vegetables and chillies with the salt until fairly smooth. Add a splash of water if it’s too thick.
- Fry the salsa. Heat the oil in a saucepan, pour in the salsa (it will spit) and simmer for 5 minutes, stirring, until it darkens slightly. Add the lime juice, then taste for salt and heat. Leave to cool before serving.
Tips
- Salt pico de gallo just before serving. Salt draws water out of the tomatoes and makes it soggy.
- Salsa roja keeps in a clean jar in the fridge for 3–4 days.
- For a milder salsa roja, use the guajillo and leave out the chiles de árbol.
Questions
What’s the difference between pico de gallo and salsa?
Pico de gallo is a type of salsa: a fresh, chunky mix of raw tomato, onion, chilli and coriander. Salsa simply means sauce, and covers cooked and blended versions too.
How hot is salsa roja?
It depends on the chillies. With one chile de árbol it’s medium; with three it’s properly hot. Taste as you go.
Are these salsas vegan?
Yes. Both are vegan and gluten-free.
How many people does this serve?
Serves 6–8. For a party, see how many tacos per person, which also covers sides and dips.
Cooking for a crowd? We cater weddings, parties and events across London and the South East from our truck or trailer, with tacos, salsas and toppings made for your guests. Contact us for a quote.