Salsa de Chorizo
Updated September 15, 2026
David Malosh for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 1 hr
- Rating
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Ingredients
1½ pounds ripe roma tomatoes (about 6)
¼ pound tomatillos, husked and rinsed (about 2 medium)
2 garlic cloves, unpeeled
1 jalapeño, stemmed
1 habanero, stemmed
1 dried chile de árbol, stemmed
2 tablespoons vegetable oil, plus more to cook the eggs
1 pound chorizo, casings removed and chopped
1 cup finely chopped white onion (from 1 large white onion)
¾ teaspoon kosher or sea salt, plus more to season the eggs, or to taste
Eggs (optional)
Coarsely ground black pepper, to taste (optional)
Nutritional analysis per serving (6 servings)
12 grams carbs; 95 milligrams cholesterol; 284 calories; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 21 grams fat; 2 grams fiber; 621 milligrams sodium; 14 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a comal or large cast-iron pan over medium-low heat. Once hot, add the tomatoes, tomatillos, garlic, jalapeño, habanero and chile de árbol. Char and toast, flipping for even color. The chile de árbol will take just a minute or two (set aside once done). The rest of the ingredients will take 10 to 20 minutes, with the garlic and fresh chiles ready toward the beginning; the vegetables should be fully softened and charred, and the tomatoes should be bursting at the seams. (Alternatively, place the ingredients on a baking sheet under the broiler for 10 to 15 minutes, flipping as they roast. Chile de árbol will be ready much sooner.) Remove from the heat. Once cool enough to handle, peel and discard the garlic skins. Finely chop the roasted tomatoes, tomatillos, garlic and chiles, or coarsely purée in a blender.
- Step 2
Heat the oil in the same skillet set over medium heat. Add the chorizo and cook for 4 to 5 minutes, breaking it apart as it cooks, until cooked through and starting to brown. Add the onion and cook in the chorizo fat until softened, 4 to 5 minutes. Pour the chile mixture over the chorizo, add ¾ teaspoon of salt, and continue cooking for a couple of minutes. Set aside. (It will keep refrigerated in an airtight container up to four days.)
- Step 3
If serving with eggs, heat a teaspoon of oil in a small skillet set over low, crack eggs, season with salt and pepper and cook to your desired doneness, ideally with the white just set and the yolk still runny. Serve topped with salsa.
Private Notes
Comments
The "dry, hard chorizo" is Spanish chorizo. DON'T use that. As the article states, this uses Mexican chorizo, the kind that, yes, you have to cook first.
This looks delicious! Quick edit: the first paragraph of the instructions should state "peel and discard the garlic skins"--the word skins is missing.
Which chorizo is used in this recipe? There is a dried hard chorizo, like pepperoni. But there is also chorizo that is not cooked, and is more like sausages, that has to be cooked before use.
@Nolan Voight Many Mexican markets have a carniceria (meat market) where the sell Mexican cuts of meat. I'm sure they would have chorizo, though it's usually sold as sausage, so you'll need to remove the casing. It's way better than any commercial brand.
I'm in Atlanta near many Mexican grocery stores. What are good brands of chorizo?
Which chorizo is used in this recipe? There is a dried hard chorizo, like pepperoni. But there is also chorizo that is not cooked, and is more like sausages, that has to be cooked before use.
The "dry, hard chorizo" is Spanish chorizo. DON'T use that. As the article states, this uses Mexican chorizo, the kind that, yes, you have to cook first.