Salsa de Birria
User Reviews
5
Salsa de Birria
Description
Salsa de Birria is prepared by boiling a mixture of Roma tomatoes, tomatillos (a tangy green fruit wrapped in husks), serrano chiles, arbol chiles, garlic, and dried Mexican oregano until everything softens. After draining, the ingredients are blended until smooth to create a vibrant sauce. The heat level can be customized by adjusting how many chiles or seeds are included; the salsa tends to taste spicier when warm or on its own, mellowing when chilled or eaten with food.
Mexican oregano adds a citrusy note that differs significantly from Mediterranean oregano and is preferred here. The combination of the smoky, acidic tomatillos with the mixed peppers and garlic results in a balanced salsa with both brightness and heat suitable for dunking birria or other grilled meats.
This salsa is usually served alongside the stew or meat dishes it complements and can be stored refrigerated for up to four days or frozen in portions for longer keeping. Making extra allows for easy use with other Mexican or Latin-inspired meals.
Tomatillos should be rinsed after husking if they feel sticky, and arbol chiles can be deseeded to reduce spiciness if desired. Using milpero tomatillos, if available, provides a milder acid profile.
Ingredients
- 2 pounds Roma tomato about 10 medium
- 1 pound tomatillos husked (see note 1)
- 2-3 serrano chile see note 2
- 2-3 arbol chiles (see note 3)
- 1 clove garlic peeled
- 1/8 teaspoon oregano see note 4, dried, Mexican
- salt
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
- After removing husks, rinse tomatillos to eliminate stickiness before boiling.
- Adjust serrano and arbol chile quantities to control salsa spiciness; remove seeds for milder flavor.
- Mexican oregano has a unique citrusy flavor essential to this recipe; omit if unavailable rather than substituting Mediterranean oregano.
- Store salsa covered in the refrigerator up to four days or freeze in jars, leaving headspace for expansion.
- The salsa tastes hotter warm or alone; serving with food tends to mellow its heat.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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