Sep 04 2026
Restaurants›Barracuda Taco Stand | Mexican›Red Salsa Recipe

Red Salsa Recipe

Inspired by Barracuda Taco Stand | Mexican
Time35m
Serves6

Make Red Salsa Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salsa Base

Optional Roasted Variation

Method

Salsa Base

  1. 1

    Prepare produce

    Wash tomatoes, cilantro, and jalapeño. Peel and quarter the red onion. Peel the garlic clove. If you prefer less heat, remove the jalapeño seeds and membranes; leave them in for more heat.

  2. 2

    Rough chop

    Coarsely chop tomatoes and onion into 1-inch pieces so they process evenly. Roughly chop the jalapeño (or slice thin if you want to pick out seeds later).

  3. 3

    Process to desired texture

    Place chopped tomatoes, red onion, jalapeño, garlic clove, and cilantro into a food processor or blender. Pulse 6–10 times until you reach your preferred consistency: fewer pulses for chunky salsa, more for smooth.

  4. 4

    Season

    Transfer salsa to a bowl. Stir in lime juice, olive oil, ground cumin, kosher salt, black pepper, and sugar (if using). Taste and adjust salt, lime, or jalapeño to preference.

  5. 5

    Rest and meld flavors

    Let the salsa sit at room temperature for 15–30 minutes to allow flavors to meld. If making ahead, refrigerate in an airtight container up to 3 days. Bring to room temperature before serving for best flavor.

  6. 6

    Final adjustments

    Before serving, taste again and add additional salt, lime juice, or chopped cilantro as needed. Stir well and serve chilled or at room temperature.

Optional Roasted Variation

  1. 7

    Roast vegetables

    Preheat broiler or grill to high. Halve or leave tomatoes whole depending on size; quarter the onion and leave the jalapeño whole. Toss lightly with vegetable oil. Place on a sheet pan or directly on grill grates. Roast under broiler or over grill until skins are charred and blistered (8–12 minutes), turning once so edges blacken evenly.

  2. 8

    Steam and peel (optional)

    If you prefer, place hot roasted vegetables into a bowl covered with plastic wrap for 5–10 minutes to steam—this loosens skins. Peel skins from tomatoes and onion if you want a smoother, less smoky bitterness.

  3. 9

    Blend roasted salsa

    Add roasted tomatoes, roasted onion, roasted jalapeño (remove stem and seeds if desired), garlic, cilantro, lime juice, olive oil, cumin, salt and pepper to a blender or food processor. Pulse or blend to desired texture. Taste and adjust seasoning.

  4. 10

    Cool and serve

    Allow roasted salsa to cool slightly, then refrigerate or serve warm. Roasted salsa keeps in the refrigerator up to 4 days; flavors deepen after a day.

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