1. Tatemada Tomatillo Salsa Verde (Classic)

A fresh, tangy green salsa made the traditional way.

Ingredients

• 8–10 tomatillos, husked and rinsed
• 1–2 garlic cloves
• 1 small bunch cilantro
• 1–2 serrano chiles (optional)
• Salt to taste

Instructions

1. Wrap tomatillos, garlic, and chiles in foil.
2. Roast on a hot comal until softened and lightly charred.
3. Grind garlic with salt in a molcajete.
4. Add chiles and tomatillos gradually.
5. Finish with fresh cilantro.

Pro Tip: This salsa develops deeper flavor in a molcajete.

Watch the process 🎥

2. Salsa Macha (Morita, Arbol & Tomatillo – Rustic Style)

A smoky, rich salsa with fried chiles and rustic molcajete texture.

Ingredients

• 6 dried morita chiles
• 2–4 dried arbol chiles
• 2–3 garlic cloves
• 1/4 white onion
• 2 small tomatillos
• Salt to taste
• Oil for frying

Instructions

1. Fry chiles, garlic, onion, and tomatillos in oil.
2. Remove chiles early to avoid bitterness.
3. Cook onion and tomatillos until caramelized.
4. Grind garlic and onion in molcajete.
5. Add fried chiles and mash.
6. Finish with tomatillos for rustic texture.

Pro Tip: Timing is everything for balanced flavor and smoky depth.

3. Creamy Chipotle Sauce (for Fish Tacos)

Smooth, smoky, and mildly spicy—perfect for Baja-style tacos.

Ingredients

• 1/2 cup Mexican crema
• 2–3 chipotle peppers
• 1 tbsp mayonnaise
• 1 garlic clove
• Juice of 1/2 lime
• Salt to taste

Instructions

1. Blend all ingredients until smooth.
2. Adjust salt and spice.
3. Thin with water if needed.
4. Chill before serving.

Pro Tip: Ideal for fish tacos, slaw, and grilled seafood.

4. Red Taquera Salsa (Street Style)

A bold, spicy salsa inspired by taco stands.

Ingredients

• 6 medium tomatoes
• 2 dried arbol chiles
• 1–2 guajillo chiles
• 1 garlic clove
• 1/4 onion
• Salt to taste

Instructions

1. Boil all ingredients until soft.
2. Blend with cooking water.
3. Season with salt.
4. Optional: fry for deeper flavor.

Pro Tip: Tastes even better the next day.

5. Salsa Macha with Crispy Garlic (Classic Style)

A crunchy, oil-based salsa with smoky heat.

Ingredients

• 6 dried arbol chiles
• 3 morita chiles
• 1 cup oil
• 4 garlic cloves (sliced)
• 1/4 cup peanuts
• Sesame seeds
• Salt

Instructions

1. Heat oil on low.
2. Fry garlic until golden.
3. Add chiles, peanuts, sesame seeds.
4. Cool completely.
5. Crush or leave chunky.

Pro Tip: Never burn the garlic.