This is a great choice! The red salsa (salsa roja) for guacamayas (crispy wheat tortillas with chicharrón, avocado, and lots of sauce) or chicharrones (fried pork rinds) needs to be spicy, slightly acidic, and heat-resistant.

Since chicharrón en salsa roja is a classic Mexican dish often made with cooked chilies and tomatoes, here’s the recipe for an authentic, cooked salsa roja that’s perfect for this kind of savory food.

🌶️ Authentic Salsa Roja for Chicharrones and Guacamayas
This salsa is more of a thick, cookable sauce than a fresh pico de gallo.

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… 📋 Ingredients
Ingredient Quantity Notes
Roma tomatoes (plum tomatoes) 400 g (about 4 medium) For red color and sweetness.

Dried ancho chiles 2 Stems and seeds removed (mild, for color and depth).

Dried guajillo chiles 2 Stems and seeds removed (medium hot, for fruitiness).

Garlic cloves 2 Unpeeled.

White onion 1/4 Roughly quartered.

Cumin 1/2 tsp Ground.

Mexican oregano 1/2 tsp Salt To taste.

Water or chicken broth For cooking and blending.

🛠️ Preparation

I. Preparing the Chilies
Soak the chilies: Remove the stems and seeds from the dried chilies (ancho and guajillo) for a milder heat.

Roasting (Optional, but recommended!): Briefly roast the chilies in a dry pan over medium heat for 1 minute per side until fragrant (be careful not to burn them!).

Hydrating: Place the roasted chilies in a bowl and cover them with boiling water. Let them soak for 20 to 30 minutes until soft and pliable.

II. Roasting the Flavors (Sabor)

Tomatoes and Onions: Roast the tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet (or in a dry pan) until the tomatoes are soft and the skins are slightly charred. This adds depth and smokiness to the salsa.

Peel the garlic: Peel the garlic cloves after roasting.

III. Purée and Cook

Blend: Place all ingredients in a blender: the soaked chilies (with some of the soaking water), the roasted tomatoes, the onion, the roasted garlic, cumin, oregano, and salt.

Puree: Purée the mixture until very smooth. Add a little more broth or water, if needed, to achieve the desired consistency (it should be slightly thicker for chicharrón).

Cook (Important!): Heat 1 tablespoon of oil in a saucepan. Pour the puréed sauce through a fine-mesh sieve into the saucepan (this step is optional but results in a velvety texture).

Season: Simmer the salsa over medium heat for 10 to 15 minutes to allow the flavors to meld. Season with salt to taste.

This salsa is rich and spicy – ​​perfect for soaking into chicharrones (fried pork rinds) or covering guacamayas.