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
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!!