# The Salsa I Put on Every Taco (It Just Works)

A balanced, savory salsa with just enough heat, perfect for tacos and other dishes.

- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 675 g tomatillos, whole
- 540 g Roma tomatoes, whole
- 85 g white onion, large chunks
- 32 g garlic, whole and still in its paper
- 20 g guajillo chile, seeded and stemmed
- 12 g arbol chile, stemmed
- 8 g Diamond Crystal kosher salt
- 3 g knorr chicken bouillion
- 1 g msg (optional)

## Instructions

1. Preheat a broiler to high and place tomatillos and tomatoes inside until they are black and tender.
2. De-seed and de-stem the guajillo chiles and arbol chiles, then tear them further for easier toasting.
3. Place the prepared chiles on a kumal and begin toasting them.
4. While chiles are toasting, warm up a pot of water for rehydrating the guajillos.
5. Cut half an onion into large chunks and peel the garlic cloves, keeping them whole.
6. Add the onion and garlic to the kumal with the chiles and continue toasting.
7. Once the chiles are toasted and warm to the touch, remove them from the kumal and place them in a bowl.
8. Pour just enough warm water over the toasted chiles to cover them, then place a smaller bowl with extra weight on top to keep them submerged and hydrating.
9. Remove the tomatillos and tomatoes from the broiler once tender and lightly colored.
10. Remove the garlic from the kumal and peel it.
11. Add the hydrated chiles (including their soaking water if not bitter), roasted tomatoes, tomatillos, onion, and peeled garlic to a blender.
12. Add salt, chicken bouillon, and MSG (optional) to the blender.
13. Blend all ingredients until smooth and well combined.
14. Taste the salsa and adjust seasonings as needed, remembering that flavor perception changes with temperature.

## Equipment

- broiler
- kumal
- pot
- bowl
- blender
- food recycler

## Tips

- Use good tomatoes, especially this time of year.
- For guajillo and arbol chiles, remove seeds and stems, then toast and rehydrate in warm water for better texture and to avoid chili flakes in the salsa.
- When roasting garlic on a kumal, keep the skin on as protection.
- Don't be scared when cooking; approach it with swagger and bravado.
- Taste perception changes with temperature, so taste the salsa again once it cools down.
- Salsa is a seasoning; treat it as such, ensuring it's bright, acidic, and salty.

## Source

- Original video: https://youtu.be/fIbPUqE9-w8?si=5SNPL_6kVefqfzjh
- Recipe page: https://www.cliprecipe.com/recipe/eda00394-ce3d-4810-8742-40920956e35c
- Extracted: 2026-02-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt