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    Home » Recipes

    A Smoky and Spicy Salsa Roja without Chipotle

    Published: Jul 18, 2023 · Modified: Aug 28, 2023 by Karolina Longoria · This post may contain affiliate links · Leave a Comment

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    Yes, a Smoky and Spicy Salsa without chipotle peppers or liquid smoke.  Personally, I am a fan of chipotle peppers when used with restraint.  I often find that many recipes or dishes are over done with chipolte peppers and you miss all the other delicious flavors that make up a dish.  For this smoky and spicy homemade salsa we are using dried peppers, pasilla and arbol chiles.  This lends the smoky flavor without over powering the other flavors.  This simple recipe for homemade smoked salsa comes together quickly with minimal simple ingredients that you should be able to find in the Latin foods section of your local grocery store, if you can't find these check out my suggested substitutes below.  The pasilla pepper lends a slight smoky salsa flavor, while the chiles de arbol bring the spice making a addictive flavor profile that you will keep you coming back for more.

    I make my smoky roasted salsa in my high power blender, but feel free to use a food processor in place of a blender.  Both work well to break up and blend the simple ingredients.  Similar to salsa verde recipes, I use tomatillos in this recipe, but the tomato and chiles turn this into a delicious salsa roja.  

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Related
    • Pairing
    • A Smoky and Spicy Salsa Roja without Chipotle
    • Food safety

    Ingredients

    If you want a milder salsa, you can reduce the amount of chiles de arbol, but keep the pasilla chile.  I hope this becomes one of your favorite salsas and it inspires you to try more of our great recipes.  We love spicy food at the Whole Revolution, so check out some additional recipes that bring the extra heat and spicy kick.  I love this salsa in breakfast burritos, because it brings the heat and flavor and harmonizes will with eggs and potatoes.

    • Tomatillos
    • Roma tomatoes or plum tomatoes
    • Garlic cloves
    • Dried pasilla
    • Dried chile de arbol
    • White onion or red onion
    • Fresh cilantro
    • Fresh lime juice
    • Sea salt or kosher salt

    See recipe card for quantities.

    Instructions

    1. Peel and thoroughly wash tomatillos until not sticky to touch. 
    2. Remove the chile heads, shake out the seeds and discard the head and seeds.
    3. Place a skillet over medium-high heat and heat for 1 minute.  Place tomatoes, tomatillos, garlic, and chile into the dry skillet. Once chiles have softened, remove them from the pan and set them aside. Remove the garlic cloves and place them with chiles. Let the remaining ingredients char for an additional 8-10 minutes, turning to get as much char as possible. 
    4. Place charred ingredients into a small pot and add one cup of water. Bring to simmer and remove from the heat. 
    5. Place tomatillos, tomatoes, chiles, and garlic into a high-speed blender. Keep the cooking water.
    6. Add ½ cup of cooking water and blend using the pulse function until ingredients are combined.
    7. In a large bowl, add the diced onion and chopped cilantro. 
    8. Pour the blended salsa over the cilantro and onion. Mix until well combined. 
    9. Add the lime juice and salt to taste. Mix well. Cover and chill for at least 1 hour before serving.

    Substitutions

    If you are looking for a great salsa recipe utilized canned ingredients, like fire-roasted tomatoes, I suggest my Mom's Table Salsa, her original recipe that has graced our family dinner table for many years.

    • Pasilla chiles - if you can find dried pasilla peppers, feel free to use a dried ancho chile
    • Arbol chiles - cayenne, thai and japones can be substituted to bring the heat
    • Tomatoes - though roma and plum are the most common, you could use any red fresh tomatoes
    • Pan roast - you can also place ingredients on a sheet pan or baking sheet and place under the broiler, turning items until charred evenly

    Equipment

    • Skillet
    • High speed blender, food processor, or molcajete 
    • Large bowl
    • Measuring cups and spoons

    Storage

    This fresh smoked salsa recipe will keep in an airtight container in your refrigerator for up to three days. 

    Top tip

    Don't blend your onion and cilantro into your salsa.  Chop or dice the fresh cilantro and onion and add the salsa to the ingredients.  This helps create texture, and balance of flavor in a great way.  Serve with freshly made crispy tortilla chips for the perfect starter, appetizer or snack.

    FAQ

    What can I add to my fresh salsa to make it spicier?

    Adding any of a combination of the following ingredients will add spice to your salsa:
    Canned or fresh jalapeno peppers
    Crushed red pepper flakes
    Canned chipotle chiles
    Hot sauce
    Cayenne powder

    Does salsa get hotter as it sits?

    It depends on the peppers you are using, but the longer the salsa has time to sit the better the flavors will meld together.  Like spaghetti sauce, waiting till the next day to eat the salsa can make a huge difference in the flavor profile.

    Does adding water to salsa make it less spicy?

    Yes, diluting your salsa with a small amount of water or broth can lower the level of heat.  You can also try adding additional tomatoes to blend out the spice.

    Related

    Looking for other recipes like this? Try these:

    • a stack of three whole wheat almond pancakes on a white plate. A quarter of the pancake stack is cut out to revel the fluffy inside.
      Fluffy Whole Wheat & Almond Pancakes (Dairy-Free!)
    • Easiest Homemade Gluten-Free and Vegan Granola Bars
    • Roasted Sweet Potato Spinach Salad with Couscous
    • Broccoli Beef-ish - An Instant Pot Chuck Roast Series

    Pairing

    These are my favorite dishes to serve with [this recipe]:

    • Mexican White Bean Soup with Rice - Easy Recipe
    • Easy Chicken and Biscuits - A Dairy-Free Recipe
    • Black Eyed Peas Chicana Style: A Celebration in Every Bite
    • Trader Joe's Feast: Epic Party Snack Board Under $100

    A Smoky and Spicy Salsa Roja without Chipotle

    Karolina Longoria
    In the absence of chipotle peppers, we turn to the pasilla and chile de Arbol, two ingredients that carry the torch of spice with flair. The pasilla brings a deep smokiness, adding a layer of complexity that's both alluring and irresistible. Meanwhile, the chile de Arbol delivers a fiery kick that awakens your taste buds in a symphony of heat and flavor.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course marinades-sauces-spices
    Cuisine Mexican
    Servings 6 people

    Equipment

    • 1 Stovetop

    Ingredients
      

    • 10 tomatillos
    • 2 Roma Tomatoes
    • 2 cloves garlic
    • 1 large dried pasilla
    • 4 chile de Arbol
    • ½ large white yellow or red onion, finely diced
    • 1 bunch cilantro finely chopped
    • 2 limes
    • 1 teaspoon salt

    Instructions
     

    • Peel and thoroughly wash tomatillos until not sticky to touch. Place a skillet over medium-high heat and heat for 1 minute.
    • Add the tomatillos, tomatoes, garlic, and chile to the dry pan. Once chiles have softened, remove them from the pan and set them aside. Remove the garlic cloves and place them with chiles.
    • Let the remaining ingredients char for an additional 8-10 minutes, turning to get as much char as possible. Place charred ingredients into a small pot and add one cup of water. Bring to simmer and remove from the heat. Place tomatillos, tomatoes, chiles, and garlic into a high-speed blender. Add ½ cup of water, and blend until well combined, adding more water as needed to create desired consistency.
    • In a medium-sized bowl, add the diced onion and chopped cilantro. Pour the chile sauce over the cilantro and onion. Mix until well combined. Add the juice from the limes and the salt. Mix well. Cover and chill for at least 1 hour. Enjoy!‍

    Video

    Tried this recipe?Let us know how it was!

    Food safety

    One of the most important things to consider when making fresh salsa is cross contamination.  Because you are using fresh ingredients follow the tips below to ensure your salsa is safe.

    • Wash and dry all of your raw vegetables throughly
    • Keep raw vegetables away from raw meats
    • Keep salsa in the refrigerator until ready to serve
    • If hot out, place salsa bowl on ice to keep cool
    • Cook foods to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    More The Whole Revolution Recipes

    • Bone Broth Roasted Potatoes with Parmesan and Parsley
    • One Chuck Roast, Three Epic Dinners: Leftovers That Rock!
    • Dairy-Free Mexican Rice Pudding - Arroz con "Leche"
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    Karolina Longoria
    The Whole Revolution

    I'm Karolina, and I'm delighted to have you here. Coming from a lineage of skilled chefs and cooks, my upbringing instilled a profound affection for food and its happiness when shared.

    More about me →

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