Salsa Cruda

Name: Salsa Cruda
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Latin
Ingredients: 6 Tomato; 2/3 cup (160 ml) Water; 1/4 + 1/4 diced for finish (80 g) Onion; 8 árbol (8 g) Dried Chile; 1 Tbsp (3 g) Oregano; 1/2 Tbsp (9 g) Salt

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

Salvador Alamilla's Salsa Cruda, from the published recipe.

Ratio

Water 160 ml

Ingredients

Tomato — 6
Water — 2/3 cup (160 ml)
Onion — 1/4 + 1/4 diced for finish (80 g)
Dried Chile — 8 árbol (8 g)
Oregano — 1 Tbsp (3 g)
Salt — 1/2 Tbsp (9 g)

Method

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

Companion jar

Salsa Cruda 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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Build the companion jar

First run is small.

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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 Salvador Alamilla recipe (Salvador Alamilla / Food52 birria).

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 / Food52 birria (published as “Salsa Cruda”). Full citation lives in Provenance.

Companion jar