This recipe is based off a delicious restaurant in Tucson that makes their salsa table side for you to see and adjusts the heat level to your liking.
I always assumed salsa verde = tomatillos and salsa rojo = tomatoes, never thought to mix them but this salsa made me a believer! Another key point is that this salsa is made in a molcajete, and I think the texture it provides is a key part of why I enjoy it so much, so try making the recipe old school in molcajete or mortar/pestle if possible (even can just mash it up in a metal bowl with a spoon or masher if need be). I’m sure it would taste good blended though if that’s your only option.
Here’s the recipe as pictured.
• 4-5 tomatillos (boiled)
• 1 grilled jalapeño (medium to large size)
• 1 tsp of minced garlic
• 5 chiltepins or 1-2 tbsp ground chili Arbol (whatever you have access to)
• 1/2 to 1 tbsp of salt (I go full 1 tbsp)
• 1 cup of crushed tomatoes
• 2 tbsps of diced white onion
• 2-3 tbsps of cilantro (can be coarsely chopped)
1. Grill (or roast) your jalapeño, aiming to char and blister it fully. This usually takes me about 5-6 minutes per side one gas grill. Once grilled, put the jalapeño in a plastic bag to steam for 15-20 minutes, allowing for you to easily remove the papery skin.
2. After tomatillos are peeled and washed, boil for about 15 minutes, until they have softened and taken on a slightly darker color.
3. Combine tomatillos, garlic, grilled jalapeño, salt, chilis in your mashing/blending utensil and blend to your desired consistency (mostly looking to make sure there aren’t too big of chunks left of anything).
4. Next, add the crushed tomatoes, diced onion, and chopped cilantro. Crush to desired consistency again, then give a final stir and enjoy!!
killertofurmxd4u
Thank you!!! I LOVE this restaurant! Tucsonian here 😁 very cool
redditRW
Looks great—do you seed the jalapeno partially, or not?
thebarberbenj
Gotta love having a molcajete. You almost can’t make it any other way.
Moonrak3r
Love this, looks unique and tasty
Acpyrus
I want to go to there.
WakkaMoley
Is this Guadalajara “Original” Grill or “Mexican” Grill? They both have table side salsa yet seem to be different restaurants lol. I’ll have to try whichever next time I’m in Tuscon.
blameitonthewayne
Love that place. Their salsa is so famous it’s in famous
8 Comments
This recipe is based off a delicious restaurant in Tucson that makes their salsa table side for you to see and adjusts the heat level to your liking.
I always assumed salsa verde = tomatillos and salsa rojo = tomatoes, never thought to mix them but this salsa made me a believer! Another key point is that this salsa is made in a molcajete, and I think the texture it provides is a key part of why I enjoy it so much, so try making the recipe old school in molcajete or mortar/pestle if possible (even can just mash it up in a metal bowl with a spoon or masher if need be). I’m sure it would taste good blended though if that’s your only option.
Here’s the recipe as pictured.
• 4-5 tomatillos (boiled)
• 1 grilled jalapeño (medium to large size)
• 1 tsp of minced garlic
• 5 chiltepins or 1-2 tbsp ground chili Arbol (whatever you have access to)
• 1/2 to 1 tbsp of salt (I go full 1 tbsp)
• 1 cup of crushed tomatoes
• 2 tbsps of diced white onion
• 2-3 tbsps of cilantro (can be coarsely chopped)
1. Grill (or roast) your jalapeño, aiming to char and blister it fully. This usually takes me about 5-6 minutes per side one gas grill. Once grilled, put the jalapeño in a plastic bag to steam for 15-20 minutes, allowing for you to easily remove the papery skin.
2. After tomatillos are peeled and washed, boil for about 15 minutes, until they have softened and taken on a slightly darker color.
3. Combine tomatillos, garlic, grilled jalapeño, salt, chilis in your mashing/blending utensil and blend to your desired consistency (mostly looking to make sure there aren’t too big of chunks left of anything).
4. Next, add the crushed tomatoes, diced onion, and chopped cilantro. Crush to desired consistency again, then give a final stir and enjoy!!
Thank you!!! I LOVE this restaurant! Tucsonian here 😁 very cool
Looks great—do you seed the jalapeno partially, or not?
Gotta love having a molcajete. You almost can’t make it any other way.
Love this, looks unique and tasty
I want to go to there.
Is this Guadalajara “Original” Grill or “Mexican” Grill? They both have table side salsa yet seem to be different restaurants lol. I’ll have to try whichever next time I’m in Tuscon.
Love that place. Their salsa is so famous it’s in famous