Anjie‘s Red Salsa with Serrano Chiles
- October 2021
- By Anjie Villalobos
- Recipe from Mexico
This red salsa with serrano chiles is one of Anjie Villalobos’ two to three red go-to salsa recipes. Regularly found in her fridge, it’s pretty much always ready to be drizzled on her family’s favorite dishes—including her two taco go-tos: carne asado tacos and garlicky shrimp tacos.
Serrano is the favorite chile of Anjie, one of our favorite traditional Mexican-food cocineras, and this red salsa uses its sophisticated flavor and heat to great effect.
Anjie reports she’s 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. ”I didn’t always add cumin, because I’m not a big fan of cumin if it’s predominant. But what I found through time is that it’s 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,” she explains.
Her family loves to join her in the kitchen to learn her traditional recipes. “Charlee, my granddaughter, loves to make salsa with me,” says Anjie. ”And 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’t had a chance to taste his, but I am told he is doing a darn good job!”
To try more of Anjie’s family-famous Mexican and southwestern recipes, check out her green chile chicken pozole, Mexican frijoles de olla or refried beans, and handmade corn tortillas (see her step-by-step on how to make them).
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Salsa Photo: Michelle Ezratty Murphy
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Suggestions and questions from our readers
I made this salsa last weekend and it got raves.