Three Authentic Mexican Salsas

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1. 1

   Red Smooth Salsa: Toast 6 cleaned chiles de arbol in 2 TBSP avocado oil over medium-low heat for about 30 seconds until fragrant.

   💡 Ensure chiles are dry before adding to hot oil.

   chiles de arbol 6avocado oil 2 TBSP

   🔥 medium-low heat⏱ 30 seconds▶ 1:01

2. 2

   Add 1/4 medium diced white onion and 2 peeled garlic cloves to the pan; sauté until onions soften.

   💡 Ensure onion size is uniform.

   white onion 1/4 mediumgarlic cloves 2

   ▶ 1:22

3. 3

   Add 1 lb diced roma tomatoes to the pan; crank heat to medium and cook until tomatoes are completely softened.

   💡 Wait for juices to release.

   roma tomatoes 1 lbroma tomato 1

   ▶ 1:32

4. 4

   Transfer tomato mixture, toasted chiles, garlic, and onions to a blender. Season with 1 tsp kosher salt and blend.

   💡 Blend until smooth.

   kosher salt 1 tsp

   ▶ 1:57

5. 5

   While blending, slowly pour in 1/4 cup avocado oil in a thin stream to create a creamy texture.

   💡 This makes the salsa super creamy.

   avocado oil 2 TBSP

   ▶ 2:18

6. 6

   Roasted Spicy Salsa: Toast 2 guajillo chiles and 10-12 chiles de arbol on a comal over low heat for 30-60 seconds until fragrant.

   💡 Turn continuously to prevent burning.

   chiles de arbol 6guajillo chiles 2

   🔥 low heat⏱ 30-60 seconds▶ 3:37

7. 7

   Add 4 halved tomatillos, 1 halved roma tomato, 1/4 sliced white onion, and 2 unpeeled garlic cloves to the pan. Cook on medium heat until ingredients are charred and soft.

   💡 Remove ingredients as they finish to ensure even doneness.

   white onion 1/4 mediumgarlic cloves 2tomatillos 4roma tomato 1

   🔥 medium heat▶ 3:59

8. 8

   Combine roasted ingredients, the toasted dry peppers, 1/2 tsp Mexican oregano, and 1 tsp kosher salt in a blender. Blend until slightly chunky.

   💡 Leave some chili skin and chunkiness for texture.

   kosher salt 1 tspMexican oregano 1/2 tsp

   ▶ 4:52

9. 9

   Green Salsa: De-seed 3 jalapeños and 1 serrano (optional). Roughly dice 1/4 medium white onion and 1 calabacita (Mexican zucchini).

   💡 Keep serrano seeds for extra heat.

   white onion 1/4 mediumjalapeños 3serrano 1calabacita (Mexican zucchini) 1

   ▶ 5:40

10. 10

    Quarter 4 tomatillos and combine with the diced zucchini, onion, and 3 peeled garlic cloves.

    💡 Cut zucchini to a uniform size.

    garlic cloves 2tomatillos 4

    ▶ 6:34

11. 11

    Heat 1/2 cup avocado oil in a pan over medium heat. Carefully pan-fry the zucchini, onion, tomatillos, garlic, and peppers until soft.

    💡 If ingredients brown too much, lower the heat.

    avocado oil 2 TBSPtomatillos 4

    🔥 medium heat▶ 7:13

12. 12

    Transfer the cooked mixture and the oil into a blender. Add 1/2 bunch cilantro and 1 1/2 tsp kosher salt. Blend until completely smooth.

    💡 The oil helps create a creamy, avocado-like texture.

    kosher salt 1 tspcilantro 1/2 bunch

    ▶ 8:02

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Villa Cocina on YouTube