Roja vs Verde: Battle of the Molcajete Salsas
Roja vs Verde: Battle of the Molcajete Salsas is a medium Mexican recipe that serves 6. 30 calories per serving. Recipe by Jonathan Zaragoza on YouTube.
Prep: 20 min | Cook: 25 min | Total: 55 min
Cost: $6.70 total, $1.12 per serving
Ingredients
- 1.2 lb Tomatillos (husks removed, rinsed; for Salsa Verde)
- 3 pieces Serrano Chilies (stems removed, seeds optional; 2 for Verde, 1 for Roja)
- 0.5 cup White Onion (diced; quarter onion for each salsa)
- 11 cloves Garlic Cloves (peeled; 5 for Verde, 6 for Roja)
- 3 pieces Roma Tomatoes (medium‑large, halved; for Salsa Roja)
- 6 pieces Dried Chile de Árbol (toasted then soaked; for both salsas)
- 1 tsp Salt (kosher or sea salt)
- 0.5 tsp Chicken Powder (MSG) (optional flavor enhancer)
- pinch Chila Bean Powder (optional smoky depth)
- 1 cup Water (hot, for soaking chilies)
Instructions
Preheat Broiler
Set the oven broiler to high and let it preheat for about 5 minutes.
Time: PT5M
Prepare Vegetables
Husk and rinse the tomatillos, quarter the white onion, peel the garlic cloves, halve the Roma tomatoes, and set aside the serranos.
Time: PT10M
Roast Salsa Verde Ingredients
On the heated copper komal, place tomatillos in the center, serranos around the edge, and scatter the onion pieces and garlic cloves. Cook, turning occasionally, until everything is blackened and tender, about 8 minutes.
Time: PT8M
Toast Dried Chilies
In a skillet over medium heat, toast the dried chile de árbol until fragrant and a dark tobacco color, about 3 minutes. Stir constantly to prevent burning.
Time: PT3M
Soak Toasted Chilies
Transfer the toasted chilies to a bowl, pour enough hot water to cover them, and let soak for 5 minutes until softened.
Time: PT5M
Broil Salsa Roja Ingredients
Place the Roma tomatoes, onion quarter, garlic cloves, and the remaining serrano on a baking sheet. Broil, turning every few minutes, until blackened and tender, about 10 minutes.
Time: PT10M
Cool Ingredients Slightly
Remove all roasted vegetables from heat and let them sit for 5 minutes to cool enough to handle.
Time: PT5M
Grind Salsa Verde – Garlic Base
In the stone mortar, add a splash of the chile soaking water, salt, and the roasted garlic cloves. Grind until a smooth paste forms.
Time: PT2M
Add Verde Serranos and Chilies
Add the two roasted serranos and the softened chile de árbol (with a bit of soaking water). Grind, aiming for a slightly chunky but cohesive texture.
Time: PT2M
Incorporate Onion and Tomatillos
Add the roasted onion quarter, then the roasted tomatillos. Continue grinding until the salsa reaches a rustic, slightly chunky consistency.
Time: PT5M
Season Verde Salsa
Taste and finish with a pinch of chicken powder (MSG) and chila bean powder if desired. Adjust salt as needed.
Time: PT1M
Grind Salsa Roja – Garlic Base
In a clean stone mortar, combine the roasted garlic cloves, a pinch of salt, and a splash of water. Grind to a smooth paste.
Time: PT2M
Add Roja Serrano and Chilies
Add the roasted serrano and the same batch of softened chile de árbol (reserve some soaking water). Grind until integrated.
Time: PT2M
Add Onion and Tomatoes
Add the roasted onion quarter and the broiled Roma tomatoes. Grind, using the mortar’s sides for leverage, until the salsa reaches your preferred texture—smooth or slightly chunky.
Time: PT5M
Season Roja Salsa
Taste and finish with salt, optional chicken powder, and chila bean powder. Adjust seasoning to balance smoky, sweet, and acidic notes.
Time: PT1M
Serve
Transfer both salsas to serving bowls. Serve at room temperature or slightly chilled with tortilla chips, tacos, or grilled meats.
Time: PT2M
Nutrition Facts
- Calories
- 30
- Protein
- 1g
- Carbohydrates
- 6g
- Fat
- 0g
- Fiber
- 2g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Nut‑Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Tomatillos: green tomatoes
- Instead of Serrano Chilies: jalapeño
- Instead of White Onion: yellow onion
- Instead of Garlic Cloves: garlic powder (not recommended)
- Instead of Roma Tomatoes: plum tomatoes
- Instead of Dried Chile de Árbol: guajillo chilies
- Instead of Salt: table salt
- Instead of Chicken Powder (MSG): pure MSG powder
- Instead of Chila Bean Powder: smoked paprika
Equipment Needed
- Broiler
- Baking Sheet
- Copper Komal (griddle)
- Skillet (optional)
- Mixing Bowl
- Stone Mortar (Moahete)
- Pestle (Teote)
- Tweezers (optional)
- Gloves (optional)
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Roast all vegetables until they are blackened and tender.
- Toast dried chile de árbol without burning.
- Soak toasted chilies in hot water to soften and release oils.
- Grind ingredients in a stone mortar to achieve a rustic texture.
- Season each salsa with salt and optional MSG/chila bean powder.
Chef Tips from the Video
- Using a copper komal provides rapid, even heat and a beautiful char without added oil.
- Grinding in stages (garlic → chilies → onion → fruit) yields a smoother texture.
- If you don’t have a stone mortar, pulse the ingredients in a blender on low speed to keep air incorporation low.
- Taste the soaking water; if it’s too bitter, discard and use fresh hot water.
Troubleshooting
Salsa is too watery.
Drain excess liquid from the mortar, or add more roasted vegetables to absorb moisture.
Salsa is too thick.
Add a splash of the chile soaking water or a little fresh lime juice to loosen it.
Chilies taste overly bitter.
Rinse the toasted chilies briefly and discard any burnt pieces; reduce the number of chilies next time.
Ingredients are not charred enough.
Increase broiler time or move the vegetables closer to the heat source; turn frequently for even char.
Storage
Refrigerator: Store in airtight containers for up to 5 days.
Freezer: Freeze in freezer‑safe jars for up to 2 months; thaw in refrigerator before use.
Room temperature: Not recommended; salsa may spoil quickly at room temperature.
Make-Ahead Tips
- Prepare the roasted vegetables a day ahead and store them in the fridge; the flavors deepen.
- Salsa can be made fully ahead and kept refrigerated; bring to room temperature before serving.
Frequently Asked Questions
What is the cultural significance and history of Salsa Verde in Mexican cuisine?
Salsa Verde, made from tomatillos and green chilies, originates from central Mexico where tomatillos have been cultivated for centuries. It is traditionally served with tacos, grilled meats, and as a table condiment, reflecting the Mexican love for fresh, tangy flavors.
What is the cultural significance and history of Salsa Roja in Mexican cuisine?
Salsa Roja, featuring roasted tomatoes and dried chilies, dates back to pre‑colonial times when dried chilies were a staple. It became a cornerstone of Mexican cooking, used in everything from enchiladas to soups, symbolizing the smoky depth of Mexican flavor.
What are the traditional regional variations of Salsa Verde in Mexican cuisine?
In the Yucatán, salsa verde often includes habanero chilies and citrus; in Oaxaca, it may feature roasted pumpkin seeds (pepitas). The basic tomatillo base stays the same, but chilies and herbs vary by region.
What are the traditional regional variations of Salsa Roja in Mexican cuisine?
Salsa Roja can differ: in Puebla, it may include chipotle for a smoky flavor; in Veracruz, it often incorporates roasted garlic and herbs. The core ingredients—tomatoes, chilies, and onion—remain consistent across regions.
How is Salsa Verde traditionally served in Mexico?
Salsa Verde is traditionally served at room temperature alongside tacos, grilled meats, eggs, or simply with fresh tortilla chips. It is often placed in a small clay bowl on the table for diners to add as they wish.
How is Salsa Roja traditionally served in Mexico?
Salsa Roja is commonly drizzled over enchiladas, used as a base for soups like pozole, or served with grilled meats. It can also be spooned onto tacos or mixed into beans for extra flavor.
What occasions or celebrations is Salsa Verde traditionally associated with in Mexican culture?
Salsa Verde appears at everyday meals but is especially popular during celebrations like Día de los Muertos and fiestas where fresh, vibrant flavors complement rich dishes such as mole and carnitas.
What are the authentic traditional ingredients for Salsa Roja versus acceptable substitutes?
Authentic Salsa Roja uses ripe tomatoes, dried chile de árbol, garlic, onion, and salt. Acceptable substitutes include using canned fire‑roasted tomatoes or swapping chile de árbol for guajillo chilies, though flavor will shift slightly.
What other Mexican dishes pair well with Salsa Verde?
Salsa Verde pairs beautifully with grilled chicken, carne asada, chilaquiles, fish tacos, and even as a topping for huevos rancheros, adding bright acidity to rich proteins.
What other Mexican dishes pair well with Salsa Roja?
Salsa Roja complements enchiladas, carne guisada, refried beans, tacos al pastor, and soups like pozole, providing a smoky, savory backbone.
What are the most common mistakes to avoid when making Salsa Verde at home?
Common mistakes include under‑charing the tomatillos, which leaves the salsa flat, and over‑blending, which incorporates too much air and loses the rustic texture. Also, adding oil can change the traditional mouthfeel.
Why does this recipe use a stone mortar (moahete) instead of a blender for Salsa Roja?
The stone mortar allows for a rustic, slightly chunky texture and preserves the smoky char of the roasted ingredients, whereas a blender can make the salsa overly smooth and incorporate excess air.
Can I make Salsa Verde ahead of time and how should I store it?
Yes, you can prepare Salsa Verde a day ahead. Store it in an airtight container in the refrigerator for up to 5 days; let it come to room temperature before serving for optimal flavor.
What texture and appearance should I look for when making Salsa Roja?
Salsa Roja should have a deep reddish‑orange color with visible bits of roasted tomato and chilies. The texture can be smooth or slightly chunky depending on preference, but it should feel cohesive, not watery.
How do I know when the roasted vegetables are done for both salsas?
The vegetables are done when they are blackened in spots, tender to the bite, and emit a sweet, smoky aroma. If they are still firm or lack char, continue roasting a few more minutes.
What does the YouTube channel Jonathan Zaragoza specialize in?
The YouTube channel Jonathan Zaragoza specializes in authentic Mexican cooking techniques, focusing on traditional tools like the stone mortar (moahete) and copper komal, and sharing step‑by‑step tutorials for classic dishes.
How does the YouTube channel Jonathan Zaragoza's approach to Mexican cooking differ from other Mexican cooking channels?
Jonathan Zaragoza emphasizes old‑school, hands‑on methods such as roasting over a copper komal and grinding by hand, whereas many other channels rely heavily on modern appliances. His style celebrates rustic textures and the sensory experience of cooking.
Last updated: August 26, 2026
