Salsa Roja la Mañanera

Name: Salsa Roja La Mañanera
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 480 ml
Cuisine: Latin
Ingredients: 261 g Tomato; 211 g Tomatillo; 89 g Onion; 6 g Arbol Chile; 3 g Garlic; 180 ml Water; 1 1/2 tsp Diamond Crystal kosher, plus more to taste Salt

Independent adaptation of a publicly published Rick Martínez recipe. Not affiliated with, sponsored by, or endorsed by Rick Martínez.

Salsa Roja La from a national-award-winning chef.

Ratio

Water 180 ml

Ingredients

Tomato — 261 g
Tomatillo — 211 g
Onion — 89 g
Arbol Chile — 6 g
Garlic — 3 g
Water — 180 ml
Salt — 1 1/2 tsp Diamond Crystal kosher, plus more to taste

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Recipe developer and former Bon Appétit senior food editor based in Mazatlán; his cookbook Mi Cocina won a 2023 James Beard award.

Adapted from a recipe published by Rick Martínez in Salsa Daddy via Rick Martinez's Sazon Substack (Salsa School).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Salsa Daddy via Rick Martinez's Sazon Substack (Salsa School) (published as “Salsa Roja La Mañanera”). Full citation lives in Provenance.