Savory Mexican recipes should have a spicy salsa! Most often people who are not familiar with authentic Mexican food assume that it’s all spicy. Spicy salsa is typically served on the side or available on the table. The birria recipes on my blog are not very spicy. For those of us who do enjoy our food more spicy, I have two recipes below.
Vinegar Or No Vinegar?
In my many years of preparing salsa, I have experimented with many combinations. Some of my followers have expressed how they prefer a more pure salsa with no vinegar added. That’s ok! I don’t mind adding vinegar to certain salsa recipes like these for birria. My intention is to add some acidity and to preserve the salsa for a longer period of time. Since it’s more on the spicy side, I wouldn’t expect it to be all gone the first few days. The beauty of cooking is that we can control the outcome of the recipe for the most part.
You can clearly see the difference in color of these two salsa recipes.
Spicy Salsa For Birria
- 1 pound tomatillos
- 4 cups water
- 2 cups dried chile de arbol
- 1 large clove of garlic
- 1/4-1/3 cup white vinegar
- Salt to taste
- 1 full cup dried chile de arbol
- 4 large cloves of garlic
- 1/2 cup white vinegar
- 1/4- 1/3 cup water
- Salt to taste
- Salsa #1: Peel and rinse the tomatillo and transfer them to a medium pot. Cover with 4 cups of water and heat to medium.
- Once they come up to a boil, reduce heat and continue cooking just until tomatillo turn from bright green to an opaque green color. Remove from heat and let sit for 20 minutes.
- When ready, add the dried chile de arbol to the blender. Add 2 cups of the water that the tomatillos cooked in to the blender. Cover blender tightly and blend at the highest speed until smooth.
- Add the tomatillos, garlic, vinegar and salt to taste. Cover and blend on high until salsa looks smooth and glossy. Taste for salt. Store in airtight glass jars(if possibland store in refrigerator. Salsa will keeps for a few months. Yields 4 1/2 cups.
- Salsa #2: In a medium skillet, add the dried chile de arbol and garlic. Heat to medium heat. As soon as the chiles become aromatic, stir them around for the next few minutes. They can blacken in some spots, but don’t let them burn.
- Remove chiles from skillet and transfer to the blender. Continue dry roasting the garlic for a total of 15 minutes. Peel garlic and then add to the blender. Add vinegar, water and salt to taste. Blend on high until smooth. Taste for salt. Yields 1 cup.
I used a high speed blender to prepare these two recipes. If you have a regular blender, you may need to spend a little more time blending to achieve the same results.