Salsa Recipes For Spicy Food Lovers!


Red and Green Spicy Salsa #spicysalsa

The most commonly question I get asked when I share a bowl of salsa is, wait for it! “Is it spicy?” Yes! These salsa recipes for spicy food lovers are on the spicy side! Not by accident, but on purpose and intentional! Lol! I can cook for 8 hours straight, but ask me to prepare a mild salsa and I mess it up everytime! True story! But the funny part of this story is that when I do share the mild salsa with friends, it is always the one left behind. Then I look over at the spicy salsa bowl and it’s all gone. Hmmm…That’s ok. I end up using the mild salsa as a braising liquid or as a fresh tomato sauce for rice. It all works out at the end. These three salsa recipes in particular I like to prepare for specific dishes. For example when I prepare caldo(soup) de res or de pollo(beef and chicken soup). I also like them for pozole blanco or menudo to add an extra kick. And my favorite taco is always one that just has a hint of a really spicy salsa directly on the meat. These types of salsa’s are best served fresh or within a couple of days. The fresh garlic tends to cause the salsa to spoil faster. This may be why my Mom always said that she never added garlic to her salsa recipes. But, I do love garlic! #spicyfoodlover #chileheads #salsa   

Chile de Arbol Salsa #chiledearbol #salsa

Chile de Arbol Salsa

30 chile de arbol, stems removed
Juice of 1 lime or 1/4 cup vinegar
1/2 -3/4 cup of water from cooking chiles
2 cloves garlic, sliced
salt to taste

*Variation: You could add 1 to 2 roma tomatoes. Dry roast the tomato on the comal until the skin blackens on most sides. Remove core and skin before blending with chile de arbol. If you want to give the salsa a creamy texture, you could drizzle in some oil while the salsa is blending. You will see it change color and texture as it blends.




Toast the chile de arbol on a preheated comal or griddle pan at medium heat for 1  to 2 minutes. They will become aromatic and begin to blacken quickly, so make sure you stir and flip the chiles as they cook quickly. Transfer to a saucepan of simmering water and cook for 5 minutes. Let sit in water for another 10 minutes. Using a slotted spoon or tongs, transfer the chile de arbol to the blender. Add lime juice, water, garlic and salt to taste. Blend on high for 45-60 seconds. 


Chile de Arbol Salsa #chiledearbolsalsa



Spicy Salsa Verde #salsaverde #serranos


Salsa Verde



10 serrano peppers 
4 tomatillos
1/4 white onion
1/3 teaspoon oregano
1 clove garlic, sliced
Salt to taste



Remove the stems from the serrano peppers. Remove husk from tomatillos and rinse them under cool water. Transfer serranos, tomatillos and onion to a sauce pan. Bring to a rapid boil, reduce to just below medium and cook for 7-8 minutes. Remove from pan using a slotted spoon and transfer to the blender. Add the oregano, garlic and salt to taste. Pulse to blend until desired consistency. If it’s too thick, add some of the cooking water that you used to cook the ingredients in. 


Spicy Salsa Verde #salsaverde


And last, but not least, one of my most favorite of the spicy salsa’s, Habanero Lime!!



Spicy Habanero and Lime Salsa #habanerosalsa


Spicy Habanero and Lime


10-12 habaneros, roasted on a comal or griddle
1 large lime
Salt to taste
Splash of water
Drizzle of oil

Dry roast the habaneros on a preheated comal at medium heat until the skins blister and blacken in most spots. Turn as needed.  Remove the stems from the chiles. I processed this salsa in my molcajete, but I would suggest using rubber gloves or process in a mini chopper.  stir in the lime juice and just enough water to be able to mix it all together. Drizzle in a little grapeseed or mild olive oil. Season to taste with salt. Be careful of the fumes anytime working with hot peppers, especially habanero.  

Option and Variation: dry roast a few cloves of garlic with the skins on along with the habanero for a nice and mellow roasted garlic flavor!


Spicy Habanero and Lime Salsa #habanerosalsa

Habanero Salsa Prepared in the Molcajete #habanerosalsa


Three Salsa Recipes For Spicy Food Lovers #salsarecipes #spicyfood

Rompope(Mexican Eggnog)

Rompope(Mexican Eggnog) #rompope

Rompope is a popular drink prepared in many Latin American countries. Although it has become a traditional holiday drink of Mexico, it did not originate in Mexico. This Mexican-style eggnog was said to be prepared in a convent in the city of Puebla during the Spanish colonial era. A traditional Mexican rompope is typically prepared with milk, eggs, sugar, vanilla, almonds and rum. For this recipe, I left out the almonds, but added some fragrant aromatics, such as star anise, cloves, nutmeg and cinnamon stick. If rum is not your favorite, you could also add brandy as well. I love the flavor of coconut and added a bit of coconut flavored rum to the rompope. For a special touch, you could grind up some toasted coconut, combined with cinnamon and sugar. After wetting the rim of your drinking glasses with a little milk, dip them into the sugar/coconut mixture before adding the rompope.


Rompope(Mexican Eggnog) #rompope



Yields up to 8 servings


5 cups milk
2 cups  evaporated milk or coconut milk
Pinch of baking soda
1/2 cup sugar or to taste
Pinch of salt
3 inch piece of cinnamon stick
1 star anise
4 cloves
1 vanilla bean split open
1/3 teaspoon freshly grated nutmeg
7 large egg yolks
1/2 cup aged rum or dark rum
1/2 cup coconut rum


Tips~ If you would like to add almonds, add 1/3 cup blanched almonds to the blender and combine with 1/2 milk. Blend until smooth and add to milk in pot.



1. Heat the milk, evaporated milk and baking soda in a heavy pan to medium heat. Heat for 8 to 10 minutes, stirring with a wooden spoon. Right before it comes to a boil, reduce heat, add sugar, salt, cinnamon, anise, cloves and vanilla bean. Cook for another few minutes.

2. In a bowl, beat the egg yolks until creamy. Slowly drizzle in about 1 cup of warm milk mixture into eggs, whisking the whole time. This is called tempering the eggs. If you add the hot liquid too fast it may scramble the eggs and you don’t want that. Once the eggs are tempered and mixed, add that back into the pot of warm milk. Cook on low for 25 to 30 minutes.

3. After 30 minutes, remove from heat and let cool slightly. Strain the mixture using a wire mesh strainer into a large glass pitcher or bottle. Stir in the rum, cover and chill for a few hours before serving. Yields up to 8 servings. Pour into festive glasses and sprinkle with cinnamon.

Rompope (Mexican Eggnog) #rompope


Rompope(Mexican Eggnog) #rompope

Churritos de Maiz (Durritos)

Churritos de Maiz #churritos #antojitos

I remember on our many trips to Mexico how I loved visiting my Tia Minerva’s home. She would prepare these great dinners for us. But before the dinner, there was always a table full of botanas and antojitos. There were churritos, durritos, spicy peanuts, pepitas, spicy pumpkin seeds, pork cueritos in escabeche, Mexican cheese, tostadas and a variety of salsas . It was always very festive. I learned to make churritos as a kid, when my dad was testing out batches of homemade corn masa. For many years, he designed and repaired commercial size corn tortillas machinery. This required him to grind and test the masa and he would save out a small portion and prepare churritos for us. He would take an empty tin can and drill holes in the bottom, pipe the masa in and push the churritos out into the hot oil. My dad was fun that way, he was so creative and could figure things out like “Macgyver”  , LOL!  The best!


Churritos de Maiz #churritos #antojitos


Churritos de Maiz


1 1/2 cups warm water or chicken broth
1 teaspoon chile ancho powder
1/2 teaspoon salt
1 1/4 cups masa harina
2 1/2 to 3 cups canola oil for frying
Chile Limon seasoning, homemade or store bought, Tajin brand

*If you like to add a little spice, mix in 1/3-1/2 tsp. of chile de arbol powder or caynenne pepper.




1. In a bowl, mix the water or broth, ancho powder and salt. Gradually add in the masa harina and mix until dough forms. Cover and let rest for 20 minutes.

2. Fill a diposable pastry bag with masa and cut off the tip. In a heavy pan, preheat your oil to 350 to 365 degrees F. Line a baking sheet with paper towels and set near pan of oil. Now you can pipe in one continous piece of masa or you can pipe in a 2 inch section and quickly cut with knife. I tried both methods and the 2 inch section worked best for me.

3. Fry about 12 to 15 churritos at one time for 4 minutes or until crispy and medium/dark golden brown in color. Drain onto lined baking sheets and season with chile limon powder while they are still warm. Toss to combine. Continue frying until they are all done. Cool completely before storing in an airtight storage bag. They will keep for 3 to 5 days at room temperature. Yields about 2 1/2 cups.

Churritos de Maiz #churritos #antojitos

I purchased one box of disposable bags and I have used them for so many recipes! 

Churritos de Maiz #churritos #antojitos

You can fry the churritos in one long churrito! Lol! Just break them into smaller pieces once cooled. 

Churritos de Maiz #churritos #antojitos

My Mom loved churritos! I remember the little cellophane bags she would purchase to snack on in the car everytime we visited Monterrey.


Durritos (Fried Mexican Snacks) #durritos

Before Frying…..




The Durritos come in a variety of shapes. They are very hard in texture before you fry them. Once fried, the texture is much like a crispy pork rind. They are made of flour.  Test the oil first. If the durritos get dark too fast, then the oil is too hot. I used canola oil for frying. Only drop a few at a time into hot oil because they exoand! They fry quickly! Remove from oil and season with chile lime seasoning while they are warm. 

Durritos with Homemade Chamoy! #durritos #chamoy


Durritos with Homemade Chamoy Salsa. Click onto link to see full recipe for chamoy.

How To Prepare Homemade Chamoy!


Durritos(Churritos de Maiz) #durritos #antojitos

Churritos de Maiz #churritos #antojitos

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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