Add Escabeche to Your Salsa for Your Next Carne Asada

Salsa de Escabeche
May 19, 2026

When we first filmed with Jonathan Zaragoza (aka Goat Boy), back in December, we knew once wasn’t going to be enough. A Chicago native (his family owns the legendary Birreria Zaragoza), longtime friend of Masienda, and undeniable salsa king, Jonathan cooks with the kind of confidence that comes from repetition, memory, and feeding people often.

So we asked him a simple question: what do you actually need at a proper Mexican carne asada?

"A good salsa can save a bad taco," he said, and this salsa roja con escabeche is no exception. Made with smoky guajillo chiles, charred tomatoes, garlic, and chopped escabeche for a surprising pop of acidity and spice, this salsa is bright, textured, subtly sweet, and deeply addicting.

Watch this space for more of Jonathan's carne asada essentials, and let us know what yours are in the comments.

Made In x Masienda Comal

Salsa Roja con Escabeche

Salsa Roja con Escabeche

Jonathan Zaragoza

Category

Salsas

A surprising twist on a classic salsa roja that folds in chopped escabeche for an extra pop of acidity and spice.

Ingredients

  • 2 dried guajillo chiles

  • 6 garlic cloves, unpeeled

  • ½ white onion

  • 4 medium Roma tomatoes

  • Hot water, for soaking the chiles

  • ½ cup escabeche (pickled jalapeños, onions, and carrots), store-bought or homemade, lightly drained and finely chopped

Directions

  1. Heat a comal or dry skillet over medium heat. Toast the guajillo chiles for about 10–15 seconds per side, just until fragrant and pliable. Do not let them burn.

  2. On the same comal, char the garlic cloves (still in their skins), onion, and tomatoes until softened and blackened in spots. The tomatoes should feel soft and blistered, and the onion should have deeply charred edges.

  3. Transfer the toasted guajillos to a bowl and cover with hot water. Let soak for 10–15 minutes, until fully softened. Reserve a splash of the soaking liquid.

  4. Peel the garlic and add it to a blender along with the softened guajillos and a small splash of the soaking liquid. Blend until completely smooth.

  5. Add the roasted tomatoes and onion, then pulse just a few times until the salsa is broken down but still textured and spoonable.

  6. Fold in the chopped escabeche by hand. Taste and adjust seasoning if needed before serving.

2 comments

PETRA |

This salsa is excellent ! My family and I love it ! I used the VitaminaT escabeche recipe in the salsa and added some cilantro . Highly recommend it and can’t wait to serve it over and over again .

EVELYN CARTER |

Reminds me of cooking with my Abuela

Leave a comment

Please note, comments need to be approved before they are published.

Read More

A Guide to Masa Harina

A Guide to Masa Harina
How to Get Your Tortillas to Puff Every Time

How to Get Your Tortillas to Puff Every Time
Alexa Soto's Mole with Mushrooms

Alexa Soto's Mole with Mushrooms