Here’s a guide to making Salsa Quemada — a smoky, charred-style Mexican sauce that’s rich, slightly spicy, and perfect for tacos, grilled meats, or enchiladas 🌶️🔥
🌶️ Salsa Quemada (Burnt/Charred Salsa)
⏱ Time
- Prep: 10–15 minutes
- Cook: 10–12 minutes
- Makes: ~1 cup
Ingredients
- 4–5 medium tomatoes
- 2–3 dried chilies (guajillo, pasilla, or ancho)
- 1 small onion
- 2 cloves garlic
- 1 tbsp vegetable oil
- Salt to taste
- Optional: 1 tsp vinegar or lime juice for brightness
Instructions
1️⃣ Toast / Char Ingredients
- Toast dried chilies in a dry skillet over medium heat until fragrant (about 30–60 seconds). Remove seeds for less heat.
- Char tomatoes, onion, and garlic directly over a gas flame or in a hot skillet until blackened in spots — this gives the “quemada” smoky flavor.
2️⃣ Rehydrate Chilies
- Place toasted chilies in hot water for 10–15 minutes to soften. Drain.
3️⃣ Blend the Salsa
- In a blender, combine charred tomatoes, onion, garlic, and softened chilies.
- Add 1 tbsp oil and salt.
- Optional: add vinegar or lime juice for a tangy kick.
- Blend until smooth. Adjust salt to taste.
4️⃣ Cook the Salsa (Optional for Depth)
- Heat a skillet over medium heat, pour in salsa, and cook 5–7 minutes, stirring occasionally, until slightly thickened.
5️⃣ Serve
- Excellent on tacos, grilled meats, eggs, or enchiladas
- Can be refrigerated for 3–4 days
🔥 Tips
- For a deeper smoky flavor, you can roast the ingredients in the oven under broiler heat instead of pan-charring.
- Adjust chili types depending on desired heat level.
- Salsa Quemada is meant to have a slightly bitter, smoky flavor, so don’t over-peel charred vegetables.
I can also give a quick stovetop 10-minute version that’s almost as smoky but easier for weeknight cooking.
Do you want me to do that?
