PANTRYFLEX

blend · salsa

NATIONAL AWARD WINNERPrep 10 min

Alamilla Salsa Roja

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

Salvador Alamilla's Mexican-Garlic-Chile Salsa, from the published recipe.

Ratio

Ratio by volume: Lime Juice 15 ml
Lime Juice 15 ml

Ingredients

  • Tomato — 4 roasted (480 g)
  • Chile — 2 guajillo + 1 árbol (25 g)
  • Garlic — 2 cloves
  • Onion — 1/4 (40 g)
  • Lime Juice — 1 Tbsp (15 ml)
  • Salt — 1 tsp (6 g)

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

Alamilla 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:

4 kitchens · 3 stars · 4 national awards

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Provenance

Mexican chef awarded James Beard Best Chef: Mountain 2025. Work centers on regional Mexican technique in Colorado kitchens.

Adapted from a recipe published by Salvador Alamilla in Salvador Alamilla Mexican table.

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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 Salvador Alamilla Mexican table (published as “Alamilla Salsa Roja”). Full citation lives in Provenance.

Companion jar