PANTRYFLEX

blend · salsa

★ STARRED KITCHENPrep 10 min

Birria Table Salsa Roja

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

Jonathan Zaragoza's Birria Table Salsa Roja, from the published recipe.

Ratio

Ratio by volume: Cider Vinegar 15 ml
Cider Vinegar 15 ml

Ingredients

  • Tomato — 4 roasted (480 g)
  • Guajillo — 3 toasted rehydrated (30 g)
  • Garlic — 3 cloves
  • Onion — 1/4 (40 g)
  • Cumin — 1/2 tsp (1 g)
  • Salt — 1 tsp (6 g)
  • Cider Vinegar — 1 Tbsp (15 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Birria Table Salsa Roja wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Jonathan Zaragoza — published sauce recipes in the PantryFlex catalog. Michelin Bib Gourmand (Birrieria Zaragoza); James Beard Outstanding Service nomination (restaurant).

Adapted from a recipe published by Jonathan Zaragoza in Birrieria Zaragoza table salsa.

More from this kitchen

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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Birrieria Zaragoza table salsa (published as “Birria Table Salsa Roja”). Full citation lives in Provenance.

Companion jar