I’ve always had a passion for culinary arts and love experiencing new flavors, learning new cooking methods, and learning about the history of different dishes and cuisines. A few years ago while at Las Ventanas al Paraíso in Cabo San Lucas, I had the opportunity to attend the recently opened Taco Academy! Here you learn about local ingredients, authentic cooking equipment, and methods while assisting the chef make a few signature Las Ventanas salsas, tacos, and more!
Salsa Roja and Tomatillo Salsa Verde were two of my favorite salsas from the class, and I was shocked by how easily they were prepared! After charring just a few ingredients on the griddle and grinding them to perfection in a molcajete, you’ll have two mouth-watering salsas in no time at all. Every time I make these salsas at home it feels like I’m bringing a delicious hint of Cabo to Texas! Try these delicious recipes at home, and if you’re ever in Cabo I highly recommend taking a class at the Las Ventanas Taco Academy!
To shop the kitchen essentials used to make this recipe, scroll to the “Shop the Post” section at the bottom of this blog. Make sure to check out the “Tiffy’s Tips” section for important notes! As always, make sure to subscribe to my newsletter for more recipes!
Salsa Roja
Ingredients
- 3 Roma Tomatoes Quartered
- ¼ White Onion Cut into Pieces
- 2 Jalapeño Peppers Ribs and Seeds Removed
- 2 Cloves Garlic
- Salt to Taste
Instructions
- 1. Place vegetables on a hot griddle: Char to perfection, about 20-25 minutes turning frequently.2. Transfer to a molcajete and grind to preferred consistency, adding salt to taste.
Salsa Verde
Ingredients
- 6 Tomatillos
- ½ White Onion Cut into Pieces
- 2 Jalapeño Peppers Ribs and Seeds Removed
- 2 Cloves Garlic
- Salt to Taste
Instructions
- 1. Place vegetables on a hot griddle. Char to perfection, about 20-25 minutes turning frequently.2. Transfer to molcajete and grind to preferred consistency. Add salt to taste.
Notes
- Want more spice? Increase the jalapeno peppers.
- Adjust the ingredients to your palate. If you want more garlic or onion, be creative!
- If you don’t have a griddle you can roast the vegetables on a baking sheet in a 400 oven until charred. You can all use an outdoor grill or grill pan.
- Though traditionally made in a molcajete, you can also use a food processor to blend the ingredients. If using a food processor make sure you pulse at intervals to get the right consistency and not over process.
- Enjoy these salsas with your favorite tortilla chips or serve on tacos, a breakfast scramble, etc.
- Serve in the bowl or these convenient chip and dip bowls!
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