27/08/2026
In Frau López’s kitchen, there is one golden rule: without a good salsa on the table, the meal is simply not complete! 🌶️🥑✨
Salsas are not just a side dish—they are the soul and identity of Mexican gastronomy. A great table should always have variety to contrast flavors, textures, and spice levels. Today, I'm sharing quick recipes for our foolproof trio that no Mexican table should ever miss:
🥣 TRIO OF ESSENTIAL MEXICAN SALSAS
1. 🟢 Raw Green Tomatillo Salsa (Salsa Verde Cruda)
Fresh, tangy, and perfect for tacos and tostadas.
Ingredients: 5 green tomatillos, 2 serrano peppers, ¼ onion, 1 garlic clove, 1 handful of cilantro, salt, and a splash of water.
Preparation: Place all raw ingredients into the blender. Blend in quick pulses to keep a coarse, crushed texture. Serve and garnish with finely chopped onion and fresh cilantro.
2. 🔴 Roasted Red Tomato Salsa (Salsa Roja Asada)
Deep, smoky, and ideal for meats and eggs.
Ingredients: 3 ripe tomatoes, 2 jalapeño or serrano peppers, ¼ onion, 1 garlic clove, and salt to taste.
Preparation: Roast the tomatoes, peppers, onion, and garlic on a skillet (comal) until the skins are nicely charred (tatemada). Blend everything in a molcajete or blender on low speed with a pinch of salt until thick.
3. 🟤 Crushed Dried Chili & Tomatillo Salsa (Salsa Martajada)
Intense, spicy, and packed with character.
Ingredients: 4 dried chiles de árbol, 2 morita peppers, 4 green tomatillos, 1 garlic clove, and salt.
Preparation: Lightly toast the dried chiles on a skillet (be careful not to burn them!). Roast the tomatillos and garlic. First, grind the dried chiles with garlic and salt in a blender or molcajete, then add the roasted tomatillos and process gently to maintain a coarse, crushed texture.
👇 Which of these three is your absolute must-have favorite? Tell us in the comments!
📍 Location: Bonifatiusstraße 59, 40547 Düsseldorf, Germany
📲 WhatsApp / Info: 0176 84834100
