Salsa de Birria
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5.0
24 reviews
Excellent
Salsa de Birria
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The best Birria tastes even better with Salsa de Birria, a simple red salsa made with tomatoes, tomatillos, serranos, and chiles de arbol. It's a gold-standard salsa recipe that you can enjoy with birria and beyond.
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Ingredients
- 2 pounds roma tomatoes (about 10 medium)
- 1 pound tomatillos husked (see note 1)
- 2-3 serrano chiles (see note 2)
- 2-3 arbol chiles (see note 3)
- 1 clove garlic peeled
- 1/8 teaspoon dried Mexican oregano (see note 4)
- salt
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Instructions
- Bring 4 quarts water to boil. Add tomatoes, tomatillos, serrano and arbol chiles, and garlic. Boil until cooked through, about 3 to 5 minutes. Drain well.
- To a blender, add tomatoes, tomatillos, garlic, and oregano. Depending on your tolerance for spiciness, add one or more serrano chiles and one or more arbol chiles, with or without seeds. Blend until smooth.
- Taste and add more chiles and/or seeds depending on your preference for spiciness. Remember, the salsa tastes spicier when warm and when tasted without food. It will be milder after chilling and when eaten with food. Season to taste with salt.
Notes
- Tomatillos: Tomatillos look like unripe green tomatoes wrapped in a papery husk. The smaller version (shown above), tomatillo milpero, are more concentrated in flavor and are slightly less acidic than the regular size. If you can find milpero tomatillos, get those! After you remove the husk, the tomatillos might feel sticky underneath. Just rinse them off and you're good to go.
- Serrano chilies: Or substitute jalapeños for less heat.
- Chiles de arbol: Also known as "bird's beak" or "rat's tail," these dried chiles add a lot of heat, so remove the seeds if you're not accustomed to the fire. Store in the pantry in a dark, dry place.
- Mexican oregano vs Mediterranean oregano: Mexican oregano has a lemony-citrus flavor, while Mediterranean oregano (Italian, Greek, or Turkish) can be sweet, bitter, or peppery depending on the variety. They cannot be used interchangeably here, so if you can't find Mexican oregano, just omit it.
- Yield: This recipe makes 4 cups (1 quart) salsa, or about 8 servings (1/2 cup each).
- Storage: Store covered in the refrigerator for up to 4 days.
- Freezer: This recipe is ideal for the freezer, especially if you want to make a bigger batch. Cool and portion into jars (leave 1/2-inch head space), label, date, and freeze. Thaw overnight in the refrigerator before using.
- Customize your spiciness: The salsa tastes spicier when warm and when tasted without food. It will be milder after chilling and when eaten with other foods. I recommend boiling more chiles than you might need, and you can always blend them one at a time and taste the salsa after each addition.
Nutrition Information
Show Details
Serving
0.5cup
Calories
40kcal
(2%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
7mg
(0%)
Potassium
430mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1057IU
(21%)
Vitamin C
23mg
(26%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (1/2 cup each)
Amount Per Serving
Calories 40 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 40kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 430mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1057IU | 21% |
| Vitamin C | 23mg | 26% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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