Salsa roja from Tacodeli


Known for long lines of fans waiting to curb their cravings for tacos, Austin-based Tacodeli opened in Houston on April 11. Founder Roberto Espinosa demonstrates to FOX 26 News food segment contributor Cleverley Stone how to prepare his award-winning salsa roja. It's a medium-heat red sauce made by grilling and charring tomatoes, serrano peppers, onions and garlic on the plancha, before pureeing the mixture. The grilled vegetables lend an earthy and charred flavor to the sauce. 

Salsa Roja 


  • 3 tomatoes
  • 3 serranos
  • ¼ white onion
  • 4 garlic cloves
  • ¼ Cilantro Bunch
  • 2-to-3 tablespoons of olive oil
  • 1 tablespoon of salt


  • Char/blacken all veggies on a medium-high skillet (tomatoes, serranos, onions, garlic) with the olive oil.
  • Add the charred veggies to a blender with the cilantro and add salt.  Blend to incorporate, add a little water to loosen up if necessary.
  • Add or delete serranos to adjust for your desired heat level.