Check out these at-home recipes of salsa by Quesada Burritos & Tacos.
Chipotle Tomato Salsa
This simple, mild recipe can be made spicier by adding more chipotle peppers if you want more heat.
Makes 2-3 cups
- 5 medium tomatoes
- 1 ½ Tbsp canned chipotles in adobo sauce*
- 2 Tbsp diced cooking onion
- 1 tsp salt
Instructions:
- Preheat oven to 450°F.
- Place tomatoes on a parchment paper-lined rimmed baking sheet and score an “x” into the tops of the tomatoes. Place in oven and roast for approximately 30 minutes, or until the tops are charred and tomatoes are soft.
- Remove from oven and cool.
- Place tomatoes and their juices into a blender. Add remaining ingredients and pulse until you have reached your desired consistency. Taste and adjust seasoning, if necessary.
Quesada prepares their own Chipotle Paste from whole, dried Chipotle Morita Chiles at each location. However, for this at-home recipe, Quesada recommends using canned chipotle peppers for convenience.
Salsa Verde
This medium salsa has a bright, slightly acidic note from the tomatillos. It’s the perfect salsa to balance out rich ingredients like shredded meats and cheese.
Makes 4 cups
- 1 lb fresh tomatillos
- 1 ½ cups water
- ⅓ cup diced jalapenos
- ⅓ cup diced onion
- ⅓ cup chopped cilantro
- 1 ½ tsp salt
Instructions:
- Wash tomatillos, remove outer husk, then rinse again.
- Quarter tomatillos and place in a medium pot with water. Cover, bring to a gentle boil, then reduce heat and simmer covered, for 10 minutes, or until soft.
- Cool in pot. Once completely cooled, pour tomatillos and liquid into a blender, then add remaining ingredients. Blend until smooth.
- Taste and adjust seasoning, if necessary.
Salsa Roja
Salsa Roja is Quesada’s fiery-hot, bold salsa that not everyone can handle.
Makes 3 cups
- 5 medium tomatoes
- ¼ cup roasted and ground De Arbol chile peppers
- 1 ½ Tbsp minced garlic
- 1 Tbsp dried oregano
- ¼ cup diced cooking onion
- 2 tsp salt
Instructions:
- Preheat oven to 450°F.
- Place tomatoes on a parchment paper-lined rimmed baking sheet and score an “x” into the tops of the tomatoes. Place in oven and roast for approximately 30 minutes, or until tops are charred and tomatoes are soft.
- Place tomatoes and their juices, along with the remaining ingredients, in a medium pot. Bring to boil, reduce heat and simmer, covered, for 10 minutes to allow the flavours to meld.
- Cool completely and serve.