Two Easy Homemade Salsas for Tacos | Spicy Roasted Salsa Roja & Salsa verde

Two Easy Salsas to Meal Prep for Your Next Party

If you’re hosting a party, tacos are basically a cheat code — especially if brisket is on the menu (that’s what’s happening at my house next weekend). But tacos without salsa? That’s like chips without guac, music without dancing, or margaritas without salt — technically possible, but why would you?

This week I decided to get ahead of the game and meal prep not one but two killer salsas for our brisket taco night. They’ll keep beautifully in the fridge until party time, and honestly, making them early gives the flavors a chance to really marry and deepen. Translation: less stress the day of the party, more time to sip a cold drink and actually enjoy your guests.

Print Recipe

Spicy Roasted Salsa Roja

Course: Condiment

Cuisine: Mexican

Ingredients

• 5 Roma tomatoes halved
• 2 Tomatillos husks removed
• 2 jalapeños leave seeds in for max heat
• 1 medium white onion quartered
• 4 cloves garlic peeled
• 5 dried chile de árbol soaked in warm water for 10 minutes
• 1 tablespoon oil avocado or olive
• 1 teaspoon kosher salt adjust to taste

Instructions

• Preheat your griddle to high heat and add oil. Roast tomatoes, tomatillos, jalapeños, onion, and garlic, flipping halfway util everything is blistered and a little charred. Add the chile de árbol and toast slightly.
• Let things cool slightly, then add it all into a blender or food processor. Add salt
• Pulse until your desired texture — chunky or smooth, both work.
• Chill or serve. This salsa is delicious warm, but after a few hours in the fridge, it gets even better.

Print Recipe

Spicy Salsa Verde

Course: Condiment

Cuisine: Mexican

Ingredients

• 5 tomatillos husked and rinsed
• 1 poblano pepper
• 1 serrano pepper leave seeds for more spice
• ½ medium white onion
• 2 cloves garlic peeled
• ½ cup fresh cilantro
• 1 teaspoon kosher salt adjust to taste
• Juice of 1 lime optional, for extra tang

Instructions

• Heat oil on griddle on high heat. Roast the tomatillos, poblano, serrano, onion, and garlic until blistered, flipping and turning to get all sides. Covering with a dome and adding water to steam helps to soften the tomatillos and the poblano.
• Cool slightly then add everything to a blender or food processor. Toss in cilantro, salt, and lime juice if using.
• Chill or serve. Like the Roja, this one develops even more flavor after resting in the fridge.