{"id":15655,"date":"2021-10-16T03:48:31","date_gmt":"2021-10-16T03:48:31","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=15655"},"modified":"2025-09-13T02:34:36","modified_gmt":"2025-09-13T02:34:36","slug":"red-salsa-with-serrano-chiles","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/red-salsa-with-serrano-chiles\/","title":{"rendered":"Salsa roja de Anjie con chiles serranos"},"content":{"rendered":"\n

This red salsa with serrano chiles is one of Anjie Villalobos<\/a>\u2019 two to three red go-to salsa recipes. Regularly found in her fridge, it\u2019s pretty much always ready to be drizzled on her family\u2019s favorite dishes, including her two taco go-tos: carne asa<\/a>da tacos<\/a> and garlicky shrimp tacos<\/a>.<\/p>\n\n\n\n

Serrano is the favorite chile<\/a> of Anjie, one of our favorite traditional Mexican-food cocineras, and this red salsa uses its sophisticated flavor and heat to great effect.<\/p>\n\n\n\n

Anjie reports she\u2019s tinkered with this salsa recipe over the years to perfect the ratio and amounts of ingredients. Of note is her barely-there use of the spice cumin: just 1\/8 teaspoon. \u201dI didn\u2019t always add cumin, because I\u2019m not a big fan of cumin if it\u2019s predominant. But what I found through time is that it\u2019s an important spice in Mexican cooking. And that is if you add just enough, not too much, but just enough, it really adds a nice of depth of flavor and smokiness to it,\u201d she explains.<\/p>\n\n\n\n

Her family loves to join her in the kitchen to learn her traditional recipes. “Charlee, my granddaughter, loves to make salsa with me,\u201d says Anjie. \u201dAnd my nephew who says I make the best salsa on the planet called me about 3 months ago to ask me how to make this one. I haven\u2019t had a chance to taste his, but I am told he is doing a darn good job!\u201d<\/p>\n\n\n\n

To try more of Anjie\u2019s family-famous Mexican and southwestern recipes, check out her green chile chicken pozole<\/strong><\/a>, Mexican frijoles de olla or refried beans<\/a><\/strong>, and handmade corn tortillas<\/strong><\/a> (see her step-by-step on how to make them).<\/p>\n\n\n\n

Ready to Make Anjie\u2019s Red Salsa with Serrano Chiles?<\/h2>\n\n\n
\n\t\t\t
\n\t\t\t
\n\t\t\t\t\"Anjie\u2019s\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
\n\t\t

Anjie\u2019s Red Salsa with Serrano Chiles<\/h2>\n\n
\n \t\t \t\t\tRecipe by Anjie Villalobos<\/span>\n \t\t\n
\n\t\t\t\t
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>4.3<\/small> from<\/small> 12<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
    \n\t\t\t
    <\/span>Servings<\/span>

    4 to 6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

    \n \n\t\t\t

    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      4 to 6<\/span> tomatoes, medium<\/span><\/p><\/li>

    • <\/span>

      2 to 3<\/span> serrano chiles, deseeded to your taste<\/span><\/p><\/li>

    • <\/span>

      1<\/span> clove<\/span> garlic<\/span><\/p><\/li>

    • <\/span>

      2<\/span> tsp<\/span> salt, use more or less to taste<\/span><\/p><\/li>

    • <\/span>

      1\/8<\/span> tsp<\/span> cumin<\/span><\/p><\/li>

    • <\/span>

      1<\/span> lime, freshly juiced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> bunch cilantro<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> large<\/span> onion or 1 small onion, either white or yellow<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

      \n\t\t\t

      Directions<\/h3>\n\t\t\t
      • Preheat oven to 400\u00b0.<\/li>
      • Line a baking pan with foil or parchment paper. Place the tomatoes and serrano chiles on the lined pan. Roast in the heated oven for 10 to 15 minutes, until slightly blackened.<\/li>
      • Remove from the oven and let rest until the tomatoes and chiles reach room temperature.<\/li>
      • Place the cooled tomatoes and serrano chiles, garlic, salt, cumin and lime juice into a blender or food processor and pulse on low until blended. (If heat is a concern, add one serrano chile at a time until desired heat tolerance has been reached).<\/li>
      • Add the cilantro and onion to the blender and pulse until the salsa reaches desired texture.<\/li>
      • Serve with chips or on tacos, burritos, meats, eggs or any of your favorite Mexican dishes. This will keep in the refrigerator for up to a week.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
        \n\t\t\t

        Notes<\/h3>\n\t\t\t
        • If you would like to reduce the heat, remove seeds from the serrano chiles before blending.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t