Authentic and Smoky Salsa Roja for Tacos, Carne Asada, and More

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serrano peppers are lower in calories, while banana peppers are often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers similar flavor with fewer calories, and green onions are often cheaper.

Remove the core area from the tomatoes to make mashing easier.

Remove the stem from the tomatillos.

Preheat the kumal over medium low heat.

Lightly toast the dried chile de arabol for 15 to 20 seconds, stirring continuously to avoid burning.

Increase heat to medium and add the tomatoes, tomatillos, and unpeeled garlic cloves to the kumal.

Char the ingredients until they have a good charred color and juices are oozing out.

Clean the kumal while the ingredients cool down to avoid staining.

Peel the garlic cloves after they cool down.

Add half a teaspoon of kosher salt to the peeled garlic in the mulahete and mash together.

Add the toasted chiles to the mulahete and continue mashing.

Add the tomatillos to the mulahete and mash until everything is well combined and soft.

Add another half teaspoon of kosher salt to taste.

Add 1/4 of a diced white onion to the mixture (optional).

Add 1/4 small bunch of chopped cilantro to the mixture.

Mix everything together and taste for seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary