Uploaded July 2026 | Updated September 2026, 2 weeks ago
You don't need to buy salsa when these recipes are this tasty and easy. Head to yt.link/lFYhIFc to get my favorite Beyond Meat products.
▶️WATCH NEXT:
PUT THIS SALSA ON THESE PORK TACOS: youtu.be/BY_vl4vfVKw?si=72JDQUwKVSotakCz
📝 DETAILED RECIPES ON MY BLOG: brianlagerstrom.com/recipes
🔪MY GEAR:
3 QUART SAUCIER PAN: amzn.to/4fj56mI
CUTTING BOARD: amzn.to/341OgnD
FOOD PROCESSOR: amzn.to/4fcLTV6
PARCHMENT SHEETS: amzn.to/3THWmiI
HALF SHEET PAN: amzn.to/432iNk1
BLENDER: amzn.to/4gGqOmZ
HALF SHEET WIRE RACK: amzn.to/41tasDT
SMALL SPATULA: amzn.to/4hj4Fv9
PORTABLE BURNER: amzn.to/4bwvOHi
QUARTER SHEET PAN + RACK: amzn.to/3RaKvIM
FAVORITE STAINLESS BOWL: amzn.to/49kGBTU
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
MEXICAN RESTAURANT SALSA:
100g (about ⅔ cup) white onion (½ of an onion)
50g (about 2–3) jalapeño (1 jalapeno)
10g (about 3 cloves) garlic
10g (about ¼ cup) cilantro
10g lime juice (juice ½ lime)
5g (about 1 tsp) white vinegar
5g (about 1 tsp) salt
200g (about ¾ cup) tomato sauce
200g (about ¾ cup) fire-roasted diced tomatoes
1 Rough chop onion, jalapeño (rib/seeds removed), and garlic
2 Add onion, jalapeño, garlic, cilantro, lime juice, vinegar, and salt to a food processor. Pulse until you have a coarse mince.
3 Add the tomato products. Pulse in short bursts to your desired texture.
4 Taste for salt, adjust, and serve cold with thin salty chips.
TOMATILLO SALSA:
450g (about 1 lb) fresh tomatillos, husk removed, halved
150g (about ½ of one) white onion, medium diced
200g (about 2 medium) poblanos, de-stemmed and seeded, large chopped
20g (about 6 cloves) garlic
8g (about 1½ tsp) salt
1 Preheat oven to 450°F/230°C.
2 Prep the onions and poblanos by breaking down into a medium chop. Dehusk and halve tomatillos.
3 Arrange the tomatillos, poblanos, onion, and garlic on a parchment-lined sheet tray.
4 Roast 15–22 minutes until everything is roasty, blistered and tender.
5 Move everything to a food processor, add 8g salt, add lid and rest to steam for 10 min.
6 Pulse to your preferred texture. Taste for salt and adjust.
Chill before serving
DRIED CHILE TAQUERA SALSA:
20g (about 3-4) dried guajillo chiles, stemmed and seeded
1–2g (3–6 chiles) chiles de árbol, stemmed
5g (about ½ large) ancho chile, seeded
1L/1 qt water (for soaking chiles)
200g (about 2 small) tomatoes, halved
275g (about 5-6 medium) tomatillos, halved
50g (about ⅓ cup) white onion
10g (about 3 cloves) garlic
5–10g (about 1–2 tsp) white vinegar
2g (about ½ tsp) sugar
8g (about 1½ tsp) salt
100-120g (about ½ cup) chile soaking water (or fresh water)
neutral oil, about 1 tablespoon for frying
1 Preheat oven to 450°F/230°C. Stem and seed the guajillo, ancho, and árbol chile and tear into a few pieces.
2 Toast chiles in dry pan 1–2 mins until fragrant, stirring constantly, then add water and soak 15 mins.
3 Meanwhile, prep veg by halving tomatoes and tomatillos and rough chop onion and garlic. roast on a parchment-lined sheet tray at 450°F for 15-18 minutes or until browned, blistered and tender. After roast, broil 2–5 minutes if more char is desired.
4 Add chiles, roasted veg, vinegar, salt, and sugar to blender jar. Add lid, rest for 10 min.
5 Taste the chile soaking water and reserve 120g if it tastes good, otherwise use fresh water. After the 10 min rest, add to blender jar and blend until smoothish. I prefer a slightly more rustic texture, but I avoid chunky chile skins.
6 Heat 2-3 tbsp oil in a sauce pan until shimmering. Add the salsa and fry, stirring, about 2 minutes until slightly darkened and thickened.
Cool completely then serve.
CHAPTERS:
0:00 Quick Mexican Restaurant Salsa
6:22 Roasted Tomatillo Salsa
15:41 Dried Chile Taquera Salsa
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
You don't need to buy salsa when these recipes are this tasty and easy. Head to yt.link/lFYhIFc to get my favorite Beyond Meat products.
▶️WATCH NEXT:
PUT THIS SALSA ON THESE PORK TACOS: youtu.be/BY_vl4vfVKw?si=72JDQUwKVSotakCz
📝 DETAILED RECIPES ON MY BLOG: brianlagerstrom.com/recipes
🔪MY GEAR:
3 QUART SAUCIER PAN: amzn.to/4fj56mI
CUTTING BOARD: amzn.to/341OgnD
FOOD PROCESSOR: amzn.to/4fcLTV6
PARCHMENT SHEETS: amzn.to/3THWmiI
HALF SHEET PAN: amzn.to/432iNk1
BLENDER: amzn.to/4gGqOmZ
HALF SHEET WIRE RACK: amzn.to/41tasDT
SMALL SPATULA: amzn.to/4hj4Fv9
PORTABLE BURNER: amzn.to/4bwvOHi
QUARTER SHEET PAN + RACK: amzn.to/3RaKvIM
FAVORITE STAINLESS BOWL: amzn.to/49kGBTU
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
MEXICAN RESTAURANT SALSA:
100g (about ⅔ cup) white onion (½ of an onion)
50g (about 2–3) jalapeño (1 jalapeno)
10g (about 3 cloves) garlic
10g (about ¼ cup) cilantro
10g lime juice (juice ½ lime)
5g (about 1 tsp) white vinegar
5g (about 1 tsp) salt
200g (about ¾ cup) tomato sauce
200g (about ¾ cup) fire-roasted diced tomatoes
1 Rough chop onion, jalapeño (rib/seeds removed), and garlic
2 Add onion, jalapeño, garlic, cilantro, lime juice, vinegar, and salt to a food processor. Pulse until you have a coarse mince.
3 Add the tomato products. Pulse in short bursts to your desired texture.
4 Taste for salt, adjust, and serve cold with thin salty chips.
TOMATILLO SALSA:
450g (about 1 lb) fresh tomatillos, husk removed, halved
150g (about ½ of one) white onion, medium diced
200g (about 2 medium) poblanos, de-stemmed and seeded, large chopped
20g (about 6 cloves) garlic
8g (about 1½ tsp) salt
1 Preheat oven to 450°F/230°C.
2 Prep the onions and poblanos by breaking down into a medium chop. Dehusk and halve tomatillos.
3 Arrange the tomatillos, poblanos, onion, and garlic on a parchment-lined sheet tray.
4 Roast 15–22 minutes until everything is roasty, blistered and tender.
5 Move everything to a food processor, add 8g salt, add lid and rest to steam for 10 min.
6 Pulse to your preferred texture. Taste for salt and adjust.
Chill before serving
DRIED CHILE TAQUERA SALSA:
20g (about 3-4) dried guajillo chiles, stemmed and seeded
1–2g (3–6 chiles) chiles de árbol, stemmed
5g (about ½ large) ancho chile, seeded
1L/1 qt water (for soaking chiles)
200g (about 2 small) tomatoes, halved
275g (about 5-6 medium) tomatillos, halved
50g (about ⅓ cup) white onion
10g (about 3 cloves) garlic
5–10g (about 1–2 tsp) white vinegar
2g (about ½ tsp) sugar
8g (about 1½ tsp) salt
100-120g (about ½ cup) chile soaking water (or fresh water)
neutral oil, about 1 tablespoon for frying
1 Preheat oven to 450°F/230°C. Stem and seed the guajillo, ancho, and árbol chile and tear into a few pieces.
2 Toast chiles in dry pan 1–2 mins until fragrant, stirring constantly, then add water and soak 15 mins.
3 Meanwhile, prep veg by halving tomatoes and tomatillos and rough chop onion and garlic. roast on a parchment-lined sheet tray at 450°F for 15-18 minutes or until browned, blistered and tender. After roast, broil 2–5 minutes if more char is desired.
4 Add chiles, roasted veg, vinegar, salt, and sugar to blender jar. Add lid, rest for 10 min.
5 Taste the chile soaking water and reserve 120g if it tastes good, otherwise use fresh water. After the 10 min rest, add to blender jar and blend until smoothish. I prefer a slightly more rustic texture, but I avoid chunky chile skins.
6 Heat 2-3 tbsp oil in a sauce pan until shimmering. Add the salsa and fry, stirring, about 2 minutes until slightly darkened and thickened.
Cool completely then serve.
CHAPTERS:
0:00 Quick Mexican Restaurant Salsa
6:22 Roasted Tomatillo Salsa
15:41 Dried Chile Taquera Salsa
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
