🔥🌮 Happy Taco Sunday, Fam! 🌮🔥

Welcome back to Part 2 of the Jonathan Zaragoza Salsa 101 series. On Tuesday we locked in the perfect Pico de Gallo. Today? We’re turning the burners up.

Say hello to Salsa Cremosa Roja — a spicy, creamy red sauce built specifically for tacos. Drippy. Punchy. The kind of salsa that makes you rethink how many tacos is “enough.”

Scroll on down for the magic, the technique, and the heat.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: Jonathan Zaragoza AKA goatboyintl
🌮 Fun Fact: Salsa means sauce in Spanish, but in the US it outsells ketchup, becoming America’s top condiment thanks to tacos, chips, and regional heat-loving traditions nationwide.

3½ Tbsp neutral oil
1 medium white onion, large dice (about 1 cup)
5 garlic cloves, whole and peeled
About 1 Tbsp chiltepín chiles (to taste, they’re spicy)
8 tomatillos, whole (about 12½ oz)
½ cup water
1 tsp Diamond Crystal kosher salt
½ tsp sugar, or to taste
2 dried guajillo chiles, seeded and stemmed
⅔ cup boiling water

1️⃣ Rehydrate the Guajillos

Toast guajillo chiles on a dry comal until fragrant, about 1 minute.
Transfer to a bowl and cover with boiling water. Let them steep until tender.

2️⃣ Build the Flavor Base

In a pan, heat oil slightly. Add onion and cook until just starting to brown.
Add garlic and chiltepín chiles and cook until everything is golden and tender. Set aside to cool.

3️⃣ Cook the Tomatillos

Place tomatillos and water in a small pot. Cover and simmer on low until the tomatillos are soft but not bursting. Strain and reserve the cooking liquid.

4️⃣ Blend It Up

In a blender, combine the onion mixture, tomatillos, rehydrated guajillos, salt, and sugar. Blend until smooth, adjusting the texture with reserved cooking liquid as needed.

Taste and adjust seasoning—more salt, more sugar, more heat—it’s up to you.

WATCH the VIDEO!

🔥 Chiltepín = floral heat that sneaks up on you
🧅 Caramelized onion + garlic give depth and sweetness
🌶 Guajillos bring color, body, and that toasty chile flavor
🍈 Tomatillos balance the richness with acidity
🌮 It’s tailor-made for tacos, especially grilled meats

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