Imported from TikTok

Salsa Verde and Salsa Roja

Name: Salsa Verde and Salsa Roja
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 8 tomatillos; 2 jalapeño peppers (For salsa verde); 2 garlic cloves (For salsa verde); water (A little; described as 'ocean' in the transcript, likely a misheard reference to salt); black pepper (To taste); 1 packet chicken bouillon (For salsa verde); cilantro (A bunch, for salsa verde); 5 Roma tomatoes (Halved, for salsa roja); 2 serrano peppers (For salsa roja); 1 habanero pepper (For salsa roja); 1 jalapeño pepper (For salsa roja); 2 ancho chiles (For salsa roja); oil (A generous amount, for charring); 3 garlic cloves (For salsa roja; coat especially well with oil to prevent burning); salt (A wee bit, for salsa roja); onion powder (For salsa roja); 1 packet chicken bouillon (For salsa roja); cilantro (A little, to taste, for salsa roja); water (Boiling water to soften the chiles; reserve a little of the ancho soaking water for the salsa)

Recipe by @chef.clipperz @chef.clipperz · TikTok

Imported by Gavin Lee on SeeMeCook

A two-salsa set featuring a boiled tomatillo salsa verde and a deeply charred tomato-and-chile salsa roja. Serve with chips or alongside tacos; the creator notes that the salsa verde can be served in a jam or cajete.

8 servings45 minMexican

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Ingredients

8 tomatillos
2 jalapeño peppers (For salsa verde)
2 garlic cloves (For salsa verde)
water (A little; described as 'ocean' in the transcript, likely a misheard reference to salt)
black pepper (To taste)
1 packet chicken bouillon (For salsa verde)
cilantro (A bunch, for salsa verde)
5 Roma tomatoes (Halved, for salsa roja)
2 serrano peppers (For salsa roja)
1 habanero pepper (For salsa roja)
1 jalapeño pepper (For salsa roja)
2 ancho chiles (For salsa roja)
oil (A generous amount, for charring)
3 garlic cloves (For salsa roja; coat especially well with oil to prevent burning)
salt (A wee bit, for salsa roja)
onion powder (For salsa roja)
1 packet chicken bouillon (For salsa roja)
cilantro (A little, to taste, for salsa roja)
water (Boiling water to soften the chiles; reserve a little of the ancho soaking water for the salsa)

Steps

1
For the salsa verde, place the tomatillos and jalapeños in a pot. Add the two garlic cloves and water; the transcript's phrase for the amount is unclear.
2
Boil for 15 minutes, until the jalapeños and tomatillos are tender.
3
Season the cooked mixture with black pepper and one packet of chicken bouillon.
4
Add a bunch of cilantro to the salsa verde.
5
Serve the salsa verde in a jam or cajete, if desired. The creator suggests eating it with chips.
6
For the salsa roja, cut each Roma tomato in half.
7
Add the serrano peppers, habanero, jalapeño, and ancho chiles to the tomatoes.
8
Cover the tomatoes and chiles generously with oil. Add the three garlic cloves, making sure they are especially well coated with oil so they do not burn.
9
Char the ingredients until dark. Halfway through charring, pour in boiling water to soften them.
10
Season the charred mixture with salt, onion powder, and one packet of chicken bouillon.
11
Add a little cilantro to taste and a little of the ancho soaking water.
12
Serve the salsa roja in a cajete.

Notes

The transcript's phrase “Add a little bit of ocean to it” is unclear, so the salsa verde liquid/seasoning amount cannot be confidently identified. No amount of oil, boiling water, salt, pepper, onion powder, or cilantro is specified beyond the verbal descriptors. The source does not give a charring duration or serving yield.