Salsa Callejera

Street Style Salsa

Salsa Callejera
3 generous cups
Pati Jinich
Course: Sauce
Cuisine: Mexican
Keyword: chiles de arbol, cilantro, cumin, garlic, jalapeno, onion, Salsa, tomatillos, Tomatoes
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites"

Ingredients

  • 2 chiles de árbol, stemmed, or more to taste
  • 1 1/2 pound about 5 or 6 ripe Roma tomatoes
  • 1/2 pound about 4 tomatillos, husked and rinsed
  • 1 to 2 jalapeños, or to taste
  • 1 garlic clove
  • 2 tablespoons coarsely chopped white onion
  • 1/2 cup coarsely chopped cilantro, leaves and upper stems
  • 1/8 teaspoon ground cumin
  • 3/4 teaspoon kosher or sea salt, or more to taste
  • 1 tablespoon vegetable oil

To Prepare

  • Preheat a comal or small saute pan over medium-low heat. Once hot, toast chiles de árbol for about a minute until toasted and fragrant. Remove from the heat.
  • Place the tomatoes, tomatillos, jalapeños, and garlic in a medium saucepan. Cover with water and set over medium-high heat, simmer for about 10 minutes until the tomatoes and tomatillos are cooked and mushy and the jalapeños have softened and changed their color.
  • Using a slotted spoon, transfer the tomatoes, tomatillos, jalapeños, and garlic to blender. Incorporate the chiles de árbol, onion, cilantro, cumin, and salt and puree until smooth.
  • Set a medium saucepan over medium heat, once hot add the oil. Once the oil is hot, pour in the salsa and be ready to partially cover with the lid as it will jump. Cook for 4 to 5 minutes, until thickened and seasoned and color has deepened.

7 comments on “Salsa Callejera

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Hola Pati,
    Do you ever put Mexican Oregano in your Salsas? My wife says she just uses Cilantro, she says everything is better; Salas included. According to my wife, putting Oregano just will give it a different taste (she can’t explain it.) I wonder if there is Mexican Oregano, what dishes would you use them in.

    We both love watching your shows; I like that you travel and talk to the “Locals”. Then of course your cooking…My wife loves the way you cook, she is from Mexico; I am from California. She says Mexican cuisine is all about the spices; e.g. Garlic, Onion, Chile Peppers, Etc.

    A last episode; I saw was you in Jinetes, Sinaloa, it was real nice you among Gente como familia, it touched my for I consider myself more Mexicano que americano. Gracias Pati, Dios te bendiga siempre. Cuídate mucho—te queremos

  2. As a fellow Chef, this seems like a fairly generic recipe. I say that in the best way as it seems as though it could be used for multiple accompaniments, not just for street tacos. I’m going to make up a batch and see how it pairs on enchiladas, tamales, and an enchilada lasagne. My guess is that it will add a little something that will create depth without masking the original flavors of the dish itself.

  3. Hi Pati,

    I made this with fresh items from our garden, everything fresh except for the last three ingredients. I then canned it for later use. Wanted everyone to know, this is a great canning recipe, and I recommend it. I did add some lime juice for added acidity, given the tomatillos but citric acid can be added. I’ve been canning several of your sauce recipes, Pati, and they come out wonderfully. All you need to do is a little research into acidity, etc. to make sure they are safe for canning and don’t need anything like acidity to be added. I’m certainly going to have a hard time finding anything this good in my local grocery stores (live in central PA) so I consider the home-canned Pati Jinich recipes my cooking secret weapons…