Easy, authentic red salsa for tacos using 7 ingredients in only 3 EASY steps! So good, that it’s hard not spooning this zesty red salsa mix over your favorite Mexican dishes! Perfect for anyone wanting a go-to salsa recipe!
Authentic red salsa for tacos is a MUST for your favorite Mexican food! Nothing beats a flavorful, preservative-free freshness of fresh salsa with colorful ingredients!
Plus, this tomatillo red chili salsa recipe is the perfect MILD salsa that can be shared with everyone with just a little kick in each spoonful!
Super easy and done in UNDER 30 minutes, this red salsa is what your tacos have been asking for! As in people will definitely ask for the recipe…
This post will go over everything you need to know to create this red salsa for tacos.
Recipe difficulty: Easy, Easy, Easy
Literally the best salsa for tacos! Comfortably spicy with a beautiful red color that will instantly brighten any dish! Plus, this recipe is totally economical while using fresh ingredients to create an effortless tomatillo red chili salsa with the perfect consistency!
Sam’s Pro Tips for this Red Salsa for Tacos
Remember, Tomatillos Release Juice When Cooked
If you’ve seen our Easy Shredded Chicken Tacos Recipe with Green Salsa, you know we love cooking with tomatillos!
So, when you’re adding the ingredients to the pot for the salsa, you may be thinking is this really all the water I need? Yes!
Tomatillos release their juice when being cooked and blended, the 1 cup of water is all you need to get the perfect consistency for your salsa. If you find that the salsa is too thick when being blended, you can easily ADD a couple of tablespoons of water to the blender.
It’s so much EASIER to adjust the red salsa from the blender than to add too much liquid beforehand!
Cut the Stems of the Peppers and Tomatillos AFTER Being Boiled
This is a trick I learned after I remember complaining to my family that the peppers really burned my hands and made my nose runny. Geez I felt like such a baby…
A trick we would do is to cut the stems after the peppers was boiled before its transferred to the blender. Totally makes sense!
If you think about it, to avoid crying with an onion, it’s advised to leave the root on when cutting. In other words, it’s the same concept with the red chili peppers and the tomatillos!
More Seeds Equals More Spice
After the peppers are boiled and you cut the stem off, you can remove the seeds of the red chili pepper. The easiest way to do this is to rub the BACKSIDE (as in not the sharp side) of the knife along the red chili pepper to scrape the seeds out.
Now, there is nothing wrong leaving some seeds in for extra spice! However, if the use of seeds is too spicy, remove it at this step.
Bring the Red Salsa to Room Temperature
After all the ingredients is blended for this authentic Mexican salsa recipe, have the salsa come to room temperature! Super important!
You’ll find the salsa will slightly thicken and the flavors will CONTINUE to develop as it sits! Make sure to store the salsa in the refrigerator for optimal freshness!
Key Ingredients – Red Salsa for Tacos
Below are some key ingredients for this recipe:
- Tomatillos: Such a common ingredient in Mexican cooking! In the stores, I have seen them called green tomatoes. Don’t get confused, tomatillos don’t taste like a tomato. These babies are one of the main ingredients to your salsa with the red chili pepper adding the spice!
- Red chili pepper: I used 5 red chili peppers in this recipe. Consequently, that was plenty of spice to the salsa! Be sure to remove the seeds if you don’t want that extra spice!
- Onion and garlic: Boiling the onion and garlic with the other peppers will infuse the water and the peppers for an earthy herbed balance to the salsa.
- Cilantro: Adding the cilantro to the tomatillo red chili salsa is the final step in the cooking process. Fun tip- You don’t need to chop the cilantro as it will get blended with the salsa. So, toss it straight into the blender!
More Variations to this Recipe
There are a few ways you can variate this red salsa for tacos. Here’s how:
- A dash of Knorr Caldo de Tomate: Sometimes for extra seasoning, you can add a dash of Knorr Caldo de Tomate to the salsa. Now remember, this seasoning is extremely salty, so a little goes a long way! We love this seasoning in our Best Mexican Style Rice Recipe from Grandma’s Kitchen!
- Need more recipes for this red salsa? Use this red salsa for carnitas! Our 15-Minute Quick Carnitas Recipe Perfect for Tacos already cooks with a sauce, now you’re just asking for extra spice by spooning our red salsa over the meat. So good! On the other hand, for a great lunch option, drizzle this tomatillo red chili salsa over our Easy Mexican Chicken Salad Tostadas Perfect for a Crowd for a kick!
- What can I pair with this dish? So of course, this tomatillo red chili salsa can also be a great snack with chips! If you have extra salsa, you can stir fry the salsa with some meat or add to your rice for extra flavor! However, please be sure to store the salsa in the refrigerator for freshness and consume within 3-4 days!
Looking for some awesome printables that are totally FREE? Our favorite! Check out our FREE LIBRARY for our Grocery Checklist or Top 5 Ingredients you Need for Filipino Cooking printables to help you on your cooking journey!
- Easy Mexican Chicken Salad Tostadas Perfect for a Crowd
- Easy Shredded Chicken Tacos Recipe with Green Salsa
- 15-Minute Quick Carnitas Recipe Perfect for Taco
- Best Mexican Style Rice Recipe from Grandma’s Kitchen
Frequently Asked Questions
What is the best salsa for tacos?
There are so many different types of salsas! However, tomatillo red chili salsa is said to be a favorite for tacos!
How should I store the red salsa?
Store the red salsa in the refrigerator and consume within 3-4 days for optimal freshness.
Is salsa and pico de gallo the same?
The difference between salsa and pico de gallo is the texture. Salsa is blended while pico de gallo is a rough chop of the different ingredients.
Is green salsa more spicy?
The spice level of a salsa can be adjusted due to the amount of peppers used such as jalapenos. Therefore, the spice level is dependent on the quantity and type of peppers used.