Salsa Al Pastor
This fresh simple Homemade Salsa Al Pastor recipe is a unique flavor-packed salsa that will take any Mexican recipe to the next level. Try it with Carne Asada or Carnitas Tacos!
Why We Love This Homemade Salsa Al Pastor Recipe
Salsa what?
Ok… Have you ever ordered Tacos Al Pastor at a Mexican restaurant? They are tacos prepared in a similar style to Shawarma, a middle eastern barbecue, brought to Mexico by immigrants. The unique flavors and cooking style has become a beloved fusion-food staple in Mexico and across Mexican restaurant menus worldwide.
The last time I made Tacos Al Pastor for my family, I had some leftover marinade in the fridge.
My kids asked if it was salsa and before I had time to answer, they were dipping up the marinade with chips, stating this was possibly my best homemade salsa yet! Of course then I had to taste it with tortilla chips.
The intense flavor combination that makes Al Pastor chicken and pork so delicious, tastes fabulous on its own… And with chips!
So, I whipped up a slightly altered version of my original marinade , with a better texture for salsa.
This homemade salsa variation is rich and perky, with deep smoky notes from three types of dried chiles, and the sweet tangy taste of pineapple.
Ingredients You Need
- Chiles – dried ancho chiles, dried guajillo chiles, and chipotle chilles in adobo sauce
- Apple Cider Vinegar – for a tangy flavor, you can replace it with limes instead if preferred.
- Cumin – adds a depth of flavor
- Salt – to taste
- Pineapple – for a fresh, bright addition
- Onion – white or sweet onion
- Tomatoes – fresh roma tomatoes
- Cilantro – a must for homemade salsa
- Sugar – add this if you need to balance out the spicy, bold flavor
Pro Tip! Reserve some of the juices from soaking the dried chiles to add extra flavor to the salsa.
How to Make Salsa Al Pastor
Bring a kettle of water to a boil. Place the 4 dried chiles in a large bowl. Pour boiling water over the top. Cover chiles with a small plate, to push the chiles down into the water. Steep for at least 10 minutes.
Remove the chiles from the hot water. Remove the seeds and stems. Then place the chile peppers in a food processor.
Add 1/2 cup of the chile water into the food processor. Add all remaining ingredients. Leave the sugar out, if you are unsure whether you want to add it.
Pulse the salsa ingredients together until mostly smooth. Taste, then add salt, pepper and sugar as needed.
Serving Suggestions
This salsa is amazing with tortilla chips, but can be served with so many different meals, too! Try serving your salsa al pastor with some of my favorites:
- Al Pastor Tacos
- Carne Asada
- Shredded Chicken Tacos
- Navajo Fry Bread
- Corn Tortillas
- Taco Salad Bowls
- Beef Enchiladas
- Carne Asada Tacos
Wasn’t That Easy? Get The Full (Printable) Salsa Al Pastor Recipe Below!
Frequently Asked Questions
Salsa al pastor ranges from medium to high in spice level. The chiles offer a significant amount of heat, but the pineapple and acid from the vinegar balance out the bold spicy flavors. In México, this salsa would be considered slightly spicy.
If you like a chunkier salsa, you can opt to just put the chiles and spices with the chile water into the food processor. Then, chop the pineapple, onion and tomatoes by hand and add them into the salsa separately!
I really prefer fresh pineapple here, but if you are in a pinch, you can use canned pineapple. In that case, I would not add extra sugar at the end. Be sure to thoroughly drain the juices before adding canned pineapple!
Looking for More Fresh Homemade Salsa Recipes? Be Sure to Also Try:
- Best Homemade Tomato Salsa
- Creamy Avocado Salsa Verde
- Grilled Chipotle Peach Salsa
- Strawberry Habanero Salsa
- Candied Bacon Corn Salsa
- Buffalo Cowboy Caviar
Salsa Al Pastor Recipe
Ingredients
- 2 dried ancho chiles
- 2 dried guajilo chiles (or anaheim)
- 1-2 chipotle chiles in adobo sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 1/2 cups fresh chopped pineapple
- 1 sweet onion, peeled and chopped
- 3 roma tomatoes, roughly chopped
- 1/2 cup chopped cilantro
- 1 teaspoon sugar (optional)
Instructions
- Bring a kettle of water to a boil. Place the 4 dried chiles in a large bowl. Pour boiling water over the top. Cover chiles with a small plate, to push the chiles down into the water. Steep for at least 10 minutes.
- Remove the chiles from the hot water. Remove the stems and seeds. Then place the chile peppers in a food processor.
- Add 1/2 cup of the chile water to the food processor. Add all remaining ingredients. (Leave the sugar out, if you are unsure whether you want to add it.)
- Pulse the salsa ingredients until mostly smooth. Taste, then add salt, pepper, and sugar as needed.
Oh, Sommer, Sweetie,’Out of the mouth of babes… ,’ I’m so glad you listened to your mini you’s! I’m infamous among family and friends for doing different types of salsa. I was pineapple salsa before pineapple salsa was cool😆I made this for Mexican Night, and my family deemed this as the best salsa…ever! I must say , I DO agree with them 💯%.So easy to make and the peppers pop! Thank you for this wonderful recipe. You outdid yourself as usual!
Just made this. Used three of each pepper, plus a little more cilantro. I expected a little more heat with the chipotle in Adobe, but it’s very good. Next time I’ll add a little cayenne and perhaps a fresh habanero. And there definitely be a next time!
Sommer, you are absolutely right: the best homemade salsa EVER. I make a lot of salsa. I’ve also made some with dried chilies. This combination is PHENOMENAL! Thanks for the recipe!
great recipe, great walk-through too, thank you, love the flavors in this recipe
This was absolutely amazing! Can’t wait to make it again!
Such a unique and delicious salsa recipe! I want it with all my Mexican dishes now.
I can’t wait to try this recipe this weekend with the tacos al pastor that we were already planning to make! Quick question regarding the salsa recipe… is this one of those recipes that needs to be made fresh just before serving? Or is this one of those recipes that gets better as it hangs out in the fridge for a few days?
Hi Carol,
It will last in the fridge for a few days, but I actually like it best on day 1-2. Hope this helps! :)
Now you’ve created a salsa that can double as a marinade! It’s really delicious and next time I’ll make a double batch and serve up some tacos, too.
The flavors in this are great! Can’t wait to make it for Cinco de Mayo.
What an awesome homemade salsa! Yum