If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Whenever I go home to San Diego, a trip to Rubios for a Baja fish taco is always on the top of my "must have" list. I love grabbing a fish taco and walking down to the Crystal Pier at sunset. After looking on the internet and finding a few copycat recipes, I tinkered with it until it looked and tasted like Rubios' salsa. —Susan W
Makes 2 cups
- 15 ounces can plain tomato sauce
- 1/3 cup dried chili flakes
- 1/2 tablespoon salt
- 2 teaspoons sugar
- 1 cup water
- I like to grind one half of the chili flakes in a spice grinder. This makes for a very spicy salsa, so beware. If you don't want it to be that spicy, leave the flakes whole and feel free to reduce the amount to 1/4 cup. Toast the flakes in a dry skillet over medium heat until they are dark brown, but not black. This usually takes 4-5 minutes. Add the ground flakes, if using, for just the last 2 minutes. Add tomato sauce and water. Let simmer 5-10 minutes. Add salt and sugar and let simmer another 2-4 minutes. Taste for seasoning. Especially salt. It will taste very bland and too tomatoey without enough salt. Cool and refrigerate. This salsa tastes better when cool or cold. Enjoy!!