Mexican Salsa Roja and Verde with Crispy Tortillas

Name: Mexican Salsa Roja and Verde with Crispy Tortillas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 900 g Ripe tomatoes (e.g., Roma); 100 g White onion (medium); 2 cloves Garlic; 1 pc Jalapeño pepper (for Salsa Roja); 15 g Fresh cilantro (chopped); 15 ml Fresh lime juice; 3 g Salt; 1 g Ground cumin; 600 g Tomatillos (husked, rinsed); 50 g White onion (medium, for Salsa Verde); 1 clove Garlic (for Salsa Verde); 1 pc Serrano pepper (or jalapeño, for Salsa Verde); 15 pcs Corn tortillas (6-inch); 500 ml Vegetable oil (for frying)

Difficulty

easy

Time

50m

Price Category

cheap

Calories

Medium

Prepare two classic Mexican salsas at home: the fiery Salsa Roja and the refreshing Salsa Verde, both perfect complements to crispy, homemade tortilla chips. This appetizer or snack is guaranteed to transport you to the vibrant flavors of Mexico. Ideal for entertaining guests or for a casual evening snack. Made with fresh ingredients, easy to prepare, and everyone will love it!

Steps

Prepare Vegetables

Preheat your oven to 200°C (400°F). On one baking sheet, place the tomatoes, halved white onion, garlic cloves, and jalapeño pepper (for Salsa Roja). On another baking sheet, place the husked tomatillos, quartered white onion, garlic, and serrano pepper (for Salsa Verde). Drizzle with a little oil and roast for 15-20 minutes until the vegetables are soft and slightly charred.

Make Salsa Roja

Transfer the roasted tomatoes, onion, garlic, and jalapeño to a blender. Add fresh cilantro, lime juice, salt, and ground cumin. Blend until smooth, or leave slightly chunky if preferred. Taste and adjust seasoning as needed.

Make Salsa Verde

Transfer the roasted tomatillos, onion, garlic, and serrano pepper to a blender. Add fresh cilantro, lime juice, and salt. Blend until smooth. Taste and adjust seasoning as needed.

Fry Tortilla Chips

Heat 1-2 cups of vegetable oil in a deep skillet or pot over medium-high heat (around 175-180°C / 350°F). Cut corn tortillas into triangles. Carefully add a few tortilla pieces to the hot oil and fry until golden brown and crispy, about 1-2 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate, then immediately sprinkle with salt. Repeat with remaining tortillas.

Serve

Serve the freshly fried, crispy tortilla chips with your homemade Salsa Roja and Salsa Verde. Enjoy!

	Per 100g	Per Serving 150g
Calories	180 kcal	270 kcal
Protein	4g	6g
Fat	10g	15g
Carbohydrate	18g	27g
Fiber	4g	6g
Sugar	5g	7.5g

Download

vegetables

vegan

roasted

everyday

appetizer

crispy

Mexican

all seasons

Room Temperature

Mexican Salsa Roja and Verde with Crispy Tortillas

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Vegetables

Make Salsa Roja

Make Salsa Verde

Fry Tortilla Chips

Serve

Extra Tips

► The flavors of the salsas deepen overnight, so it's worth preparing them in advance.

► If you like it spicier, leave the seeds in the peppers or use more serrano peppers.

► Tortilla chips will be extra crispy if you drain excess oil on paper towels after frying.

Nutrition