It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.


Recipe Summary

10 mins
10 mins
20 mins
1 pint


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.

  • Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.

  • Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.

  • Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

Cook's Notes:

Use 8 small Roma tomatoes if you can't find 5 large ones.

For a spicier salsa, feel free to add more jalapenos.

Nutrition Facts

14 calories; protein 0.6g 1% DV; carbohydrates 3.4g 1% DV; fat 0.2g; cholesterol 0mg; sodium 343.3mg 14% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
This recipe was fantastic! I love Los Cucos salsa and this is definitely similar in taste. I have tried many salsa recipes out there and this is now my go to! Read More