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.

32 comments on “Salsa Callejera

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    1. Si! Se parecen mucho Jazzie; si esta te parece muy picante, ponle un poco menos de chile de arbol 😉

  1. Hi Pati! My husband and I feel the same way about salsa, we like them all! So glad to have come across your recipe for a combination of our favorite salsas. I am surprised there is only two tablespoons of white onion in this recipe. Could we use more onion without compromising the favor in this salsa?

    1. Yes Jennifer, I guess you could add more onion if you like it so much, just not too much so the flavor won’t be overwhelmed by it 😉

  2. Pati love this salsa! I am originally from California, relocated to Maryland and this salsa takes me right back to my Dad’s kitchen!

    1. Yes, I think this salsa is perfect for canning 😉 Personally, I think I would do a water bath better, good luck!

  3. Hi Patty I just finished up this recipe, and I must say it is muy delicioso!
    I put it over my avocado and fried eggs (the salsa hasn’t even had a chance to fully cool yet) breakfast, OMG so great!
    Thanks for all the great recipes and inspiration, as well as weights and measurements for ingredients, my 3 chiles de árbol were only 1/2 ounce, if I had gone off of count alone my sauce would have not tasted so bold!
    Keep up the great work!

    Mark

  4. Hi Pati,

    I relocated recently from Los Angeles to Germany, where fresh tomatillos are not available, putting a serious dent in my ability to make many of my favorite Mexican recipes. Do you recommend the canned tomatillos from La Costena as a substitute to fresh, or should I wait for my plants to produce fruit late this summer?

    Best!

    1. Well Matthew, I know La Costena products are very high in quality, but I have never used myself their canned tomatillos for salsa. Anyway, why don’t you go for it and let me know the result? 😉

  5. My wife and I love the show and she got me one of your books for the holidays and have been making recipes this whole new year! … she loved the red sauce, which is high praise because shes not a big mexican food fan, I know, crazy!! (Shes from Michigan) . Just got done making this recipe and it is Outstanding!!! The only problem is I always make too much! And then I eat to much! I love it!!

    1. Thanks Randy for sharing this story about your wife, I’m sure she will become a Mexican Food fan in no time! If you have left overs when preparing this salsa you can save it and use it on Huevos Rancheros for breakfast, for example, or in this Egg Casserole instead of the Salsa Ranchera https://patijinich.com/baked-egg-casserole/ Enjoy!

  6. Very good flavor!. Mexican food is my number one. I was born and raised in a small town in southern California called Corona. At least 3/4 mexican. I loved it. My very best friends and memories are from my life in Corona. Thank you Pati for such wonderful salsa.

  7. 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

  8. 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.

  9. 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…

      1. Jamie, YES, please! Thank you Pati for your passion, your show, & for sharing your knowledge & methods to culinary delights!